Campofilone’s Maccheroncini The knowledge from the past and the technique from the present.

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Product characteristics

The Maccheroncini of Campofilone are a typical egg pasta of the area traditionally made using 10 whole eggs for every kg of durum wheat semolina and worked by hand without the addition of water.
The sheet of dough is extremely fine and cutted finely (0.25mm thick, from 0.8 to 1mm width and 50-55cm long), hence its name "Angel’s Hair". Due to its original organoleptic features, the product requires specific attention about cooking method and sauce.

	*VIDEO: OUR HANDCRAFTED EGG PASTA*
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THE WAY TO QUALITY

	1 – Selection of ingredients Semola is fine pasta flour milled from durum wheat. We chose the most suitable semola to have a delicate product, and we use only eggs from not-intensive rearing. No water is added in the dough.

	3- Bronze drawing at standard temperature The bronze dries do not alter pasta structure, whereas the constant temperature does not modify its proteical and amino acid components.

	5-The sheet of pasta According to Campofilone pasta maker’s tradition, this is an extremely delicate phase, assigned to the most expert staff. It consists in putting the pasta on papers, forming a sort of sheet of pasta. This phase is peculiar of Campofilone pasta, it is hand made. It shows that tradition is not only a marketing word, but the true description of our products.

	7-Tests and controls It’s the most modern innovative phase of the processing. Every production lot passes through: the visual control of every dried sheet; a microbiological test in the middle and at the end of the production; the cooking test with relative tasting.

	2- Soft dough for at least 20 minutes The pasta dough must be malleable and homogeneous. The first step of processing is completely different from others egg pasta’s techniques. Considering that semola has a technical absorbing limit, we add eggs until semola can absorb them. In this way, the eggs are well preserved. This rule is the same since 1400, when this product was created.

	4-Lamination The lamination creates very thin not homogeneous pasta sheets. In Italy, we are among the few companies with the lamination below 0.25 mm, in order to obtain a final product not superior to 0.80 mm. (for maccheroncini, linguine, fettuccine, tagliatelle).

	6-The drying In the past, the pasta dried simply outdoor under the sun. Today, it stays at controlled temperature, humidity rate and ventilation.

	8-Packaging It is the last processing step. It is an exclusively manual phase. The box includes two sheets of pasta. In order to permit the product traceability, every box has a code, lot and shelf life.

MARCOZZI Via VALDASO-63010 CAMPOFILONE (AP) ITALIA - Tel. Fax +39 (0)734-933156 Fax +39 (0)734-935325 fax on line 0039 0734 330468 E-mail:info@anticapasta.info