Fettuccine - Egg Noodles

La Campofilone Fettuccine – Italian Egg Noodles

La Campofilone Fettuccine is classic Italian pasta from the Marche region. Only durum wheat semolina and plenty of eggs (33%) are needed to produce these traditionally, artisanally made egg noodles.

Fettuccine are an Italian ribbon noodle, 4 mm wide, which not only taste great with a spicy tomato sugo, but are also a delicious delicacy with savoy cabbage and pancetta strips and black truffles. This recipe by Vittorio Serritelli, a chef from the Marche region, is written in Italian on the Campofilone package. With a cooking time of only 1 to 2 minutes, Fettuccine are true "fast food" of the highest quality.

La Campofilone – Pasta since 1912

La Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with views of the Adriatic Sea, there is a centuries-old tradition of manual egg noodle production. Owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.

Fettuccine – made from the best ingredients

However, only the best ingredients are used: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are exclusively fed with non-GMO grain. The animals are kept in barn housing and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.

All of this leads to significantly better pasta quality and a wonderful taste, as well as an authentic sunny color. The dough is mixed at a low temperature, rolled out by a machine, and then cut by hand, before being placed on a sheet of paper, according to ancient tradition, which is folded up on all four sides, slowly drying for approx. 20-48 hours at less than 36 degrees.