La Campofilone

WHICH CAME FIRST, THE EGG OR THE PASTA? Campofilone is the only egg pasta factory that produces pasta with eggs and wheat from its own farm. Spread across 150 hectares in the Marche region, the farm includes two chicken coops and wheat fields grown without the use of pesticides. The eggs are antibiotic-free and GMO-free. Campofilone stands out for its thin pastry and silky texture that make it unique. It blends well with seasonings, enhancing their flavours thanks to its natural porosity. Obtained through cold processing and double flaking, it is then slowly dried for at least 24 hours, up to two days. The particular sheeting and drying technique guarantees, even after cooking, a pasta with a rich and satisfying bite, despite its extraordinary thinness.