Spinach Fettuccine

Spinach Fettuccine – Italian Spinach Pasta from La Campofilone

La Campofilone Spinach Fettuccine is classic Italian pasta, flavored with spinach, from the Marche region. Durum wheat semolina and plenty of eggs and green spinach are all that's needed to make these traditional, artisanally produced, green egg noodles.

Spinach Fettuccine are Italian ribbon noodles, 4 mm wide, which not only taste good with spicy tomato sugo, but also with salmon, cream sauce, or with mushrooms and bacon. With a cooking time of only 1 to 2 minutes, Fettuccine agli spinaci are a true "fast food" of the highest quality.

Fettuccine – made from the best ingredients

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

However, they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grains with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grains. 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 organization for animal welfare.

All of this leads to significantly better pasta quality and a wonderful taste as well as an authentically 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 old tradition, which is folded up on all four sides, slowly drying for approx. 20-48 hours at less than 36 degrees.