Campofilone egg pasta is an ancient tradition. It is a story of women and mothers. Traditionally, the ladies who lived in the village of Campofilone spent days preparing egg pasta from the finest dough. This was Maccheroncini (now an internationally recognized IGP) as well as delicious Tagliatelle and Fettuccine. Ten eggs for a kilo of flour, nothing more. When we came onto the scene, as farmer’s children who decided to make a traditional pasta, a long search for the origins of this extraordinary product began, a journey back into the history of flavour.
Our pasta dough is made on marble tables, not wood as many believe, to keep it at a cool working temperature. Although it is expensive, putting in the extra time and effort ensures a top-quality product.
The ladies need to let the dough rest for at least half an hour, so we made a double dough mixer to let it rest before it’s extracted through bronze dies. Once sliced and cut, the pasta is left to dry on paper sheets in an environment that never rises above 36 degrees. Over time, a modern production method has emerged that perfectly respects this tradition.