Pappardelle Egg Pasta by la Campofilone

Campofilone is a small hill town in the central Italian province of Ascoli Piceno, overlooking the Adriatic Sea. There, for over 400 years, artisan pasta makers have produced a unique homemade pasta called "Maccheroncini", very thin strips of egg pasta made without water.

Made famous throughout Italy at the Council of Trent in 1560, this special pasta-making technique has been handed down throught the years from generation to generation.

In 1912, Adorna Albanesi started the "la Campofilone" company. Today they produce Maccheroncini with the same love and attention that their ancestors used years ago. Their Pappardelle Egg Pasta is produced from the highest quality ingredients: pure durum wheat semolina and very fresh eggs without the addition of water. The dough is rolled out especially thin and then allowed to dry slowly and gradually at just slightly higher than room temperature.

The result is deliciously light, distinctive Pappardelle pasta that cooks in 2-3 minutes and keeps its shape and flavor. Pappardelle is the perfect pasta for carbonara, alfredo, bechamel or other cream sauces. Try pappardelle egg pasta with fresh basil, fresh tomato and extra virgin olive oil topped with freshly grated cheese.

Each box contains 8.8 oz. (250 gr) of Pappardelle Egg Pasta by la Campofilone from Italy.

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