Enjoy the authentic taste of La Campofilone pasta now at RedMart

La Campofilone is one famous pasta factory that has had a vast tradition and specialization in producing all types of pasta since 1912. Their fundamental and virtuous characteristic of pasta factories is the closed supply chain that characterizes their production. The brand products are made with the wheat grown in a Marche area and then processed with eggs raised on the ground of Campofilone farm. When sliced and cut, these kinds of pasta are dried on the paper sheets and in a dry place.

Original and authentic La Campofilone makes your meal complete.

For more than a century, La Campofilone pasta has become one unique and sought-after gourmet delicacy worldwide. Their choice of materials, as well as a chain of ownership, makes sure the products are of top-class, all their products are made in Italy. With time, the modern production process has emerged and perfectly respects the tradition. Their selected grains are all non-GMO and are stored, grown, and aged exclusively in the area and have a high protein content that gives its excellent nutritional value.

This pasta goes well with the seasoned traditional dressings, like sauces, however, they are very good with the white fish sauces too. Pappardelle is a name that comes from the verb "pappare", eat with greed: the well-justified reaction of whenever you have this delicious plate of pasta! Their products are produced with homemade wheat and eggs and later ground-fed hens that have the suitable space to freely move and avoid the onset of stress, thus increasing their product quality.

Their egg pasta is one top-rated product of an artisan pasta factory in the Marche area. Their pasta is made with hard wheat that is not just 100 per cent Italian but for Marche. The hard wheat is further cultivated in Macerata and Ascoli Piceno areas, and then it is stored in the silos at a controlled temperature. Each year in August, the Campofilone town holds the Maccheroncini fair, taking place in the streets of this historic Campofilone centre.

Enjoy this traditional pasta recipe with a side dish

Their age-old recipe for pasta is quite famous even now. Maccheroncini is made in the same way now as this was made before. Their pasta dough includes over ten eggs for each kilo of flour. The dough is further rolled out in thin golden sheets (not over 0.7 mm thick). The pasta sheets are rolled up as well as cut in ultra-fine ribbons (1mm wide). Thus, they dry their dough in a dry and warm place but not over 36 degrees. Hens are appropriately fed with protein cereal and NO OGM that are called "noble cereals". So, what are you waiting for? Get your delicious egg pasta now.