La Campofilone – Pasta Manufacturer
La Campofilone is a pasta manufacturer in the Marche region that still produces the finest egg noodles today, just as it did a hundred years ago. It all began in 1912 when the cook Adorna Albanesi opened a restaurant in Via XX Settembre and named it La Campofilone. She named it after her hometown, the small farming village of Campofilone, which is surrounded by green hills in the heart of Italy, directly on the Adriatic Sea. Soon, the restaurant became known for its exceptionally good pasta, made only from the freshest eggs and regional flour, kneaded for a long time with great love for pasta by warm women's hands and rolled out very thinly.
La Campofilone Pasta – the freshest eggs and wheat from the Marche region
Even today, in the village where the tradition of manual egg noodle production originated, Enzo Rossi produces his La Campofilone pasta with the same care from the best raw materials, thus preserving the centuries-old tradition of pasta making. Only two ingredients are needed for a perfect La Campofilone pasta: the freshest eggs from free-range hens and the best flour. The rest is a lot of experience in kneading, rolling out, and gently drying the egg noodles – simply pasta manufacturing. No water is added. The wheat thrives in the Marche region and is known for its high protein content. In a local, organic-certified mill, durum wheat semolina is obtained from the core of the wheat. This gives the pasta its characteristic aroma and golden yellow color. Traditionally, the cut pasta is laid out on folded paper sheets before drying at low temperatures below 36 degrees for about 48 hours. Slow drying is one of the most important steps in production, as it guarantees high yield during cooking. Finally, the pasta is packaged in uncolored cardboard boxes, which further emphasizes the naturalness of La Campofilone pasta. Producing egg noodles with the same care and love as in times past is the secret to the quality and success of the La Campofilone pasta manufacturer.
