Spinosi Maccheroncini di Campofilone IGP
Spinosi's PGI egg pasta strands made from durum wheat semolina and 33.4% fresh eggs with no added water, cooked in one minute.
Spinosi Maccheroncini di Campofilone IGP are Spinosi's version of the protected egg pasta of Campofilone, made under the PGI specification for Maccheroncini di Campofilone. According to the official product page, the ingredients are durum wheat semolina and fresh whole eggs, which make up 33.4% of the dough; no water is added and the eggs are broken by hand.
The dough is rolled into a very thin sheet and cut into extremely fine strands. The pasta is sold dry, with moisture below 12.5%, and keeps for 24 months at room temperature. It cooks in one minute, so it is often finished directly in the sauce.
The company credits Nello Spinosi as the first artisan producer of this pasta in Campofilone. Like all PGI maccheroncini, these strands are egg pasta rather than water-based durum wheat pasta. Typical pairings are a meat ragù, a light fish sauce or butter, and they are also cooked in broth.
Facts
| Raw material | Durum wheat semolina, fresh eggs 33.4%, no water |
|---|---|
| Main use | Fine PGI egg pasta for ragù, sauces and broth |
What it includes
How it connects to Pasta
Spinosi Maccheroncini di Campofilone IGP → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina
- Part of
- Spinosi, Maccheroncini di Campofilone, Egg pasta
- Similar and different
- Tagliolini
Frequently asked questions
How long do Spinosi Maccheroncini di Campofilone IGP cook?
One minute, according to the official product page; they can be finished directly in the sauce.
Is water added to the dough?
No. The only ingredients are durum wheat semolina and fresh eggs (33.4%), broken by hand.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Tagliolini — Thin long ribbons of pasta wound into nests; De Cecco sells them dry and as egg pasta.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
Similar
Spinosi Pasta all'uovo · Spinosi Zero+ · Spinosi Freschi ripieni · Marilungo Maccheroncini di Campofilone IGP · De Carlonis Maccheroncini di Campofilone IGP · La Campofilone Maccheroncini di Campofilone IGP