{"id":3103,"date":"2025-04-02T18:36:55","date_gmt":"2025-04-02T16:36:55","guid":{"rendered":"https:\/\/www.marchigian.com\/campofilone-pasta-the-maccheroncini-of-excellence\/"},"modified":"2026-01-21T17:34:11","modified_gmt":"2026-01-21T16:34:11","slug":"campofilone-pasta-the-maccheroncini-of-excellence","status":"publish","type":"post","link":"https:\/\/www.marchigian.com\/en\/campofilone-pasta-the-maccheroncini-of-excellence\/","title":{"rendered":"Campofilone Pasta: the Maccheroncini of excellence"},"content":{"rendered":"

Campofilone pasta and, in particular, their Maccheroncini<\/a>, represent an excellence of Marche gastronomy, with roots dating back to the 15th century.
\nHistorical documents attest to their preparation in the kitchens of monasteries and noble families, where they were appreciated for their extraordinary lightness and long shelf life.<\/p>\n

This very thin pasta, produced exclusively in the village of Campofilone<\/a>, has obtained the PGI recognition, guaranteeing its authenticity and connection to the territory.<\/p>\n

Campofilone Pasta: distinctive features and artisanal quality of the Maccheroncini<\/h2>\n

The uniqueness of this specialty lies in the use of high-quality raw materials: durum wheat semolina and fresh eggs, without the addition of water.
\nThe dough is worked until a very thin sheet is obtained, then cut into very thin strands, less than a millimeter thick.<\/p>\n

This process gives the pasta perfect cooking resistance and a porous texture, ideal for holding any type of sauce.
\nMoreover, combined with the use of fresh eggs, the slow drying makes the pasta easily digestible and of superior quality.<\/p>\n

The PGI designation is reserved exclusively for products from the Campofilone area, ensuring the authenticity and excellence of every package. Indeed, they are ideal for any type of preparation. <\/p>\n

This pasta is renowned for its quick cooking and extraordinary ability to hold sauces, offering a refined and authentic tasting experience.<\/p>\n

The processing and production process<\/h2>\n

Production follows an artisanal method handed down through generations. After preparing the dough, the sheet is rolled to the desired thickness and then cut into thin strands. The maccheroncini are then placed on paper sheets, respecting tradition. <\/p>\n

An essential step is the slow drying, which takes place at low temperatures (between 30 and 40\u00b0C) for 24-48 hours. This process preserves the flavor and texture of the pasta, ensuring long shelf life without the need for preservatives. Once dried, the pasta is hand-packaged to ensure the utmost care of the product. <\/p>\n

Thanks to careful processing and traditional techniques, Campofilone pasta<\/a> retains its distinctive qualities, continuing to be one of the most appreciated excellences of Italian cuisine.
\nEach strand, thin and delicate, encapsulates centuries of artisanal knowledge and a passion that is renewed every day.
Its unmistakable taste and extraordinary ability to hold sauces make it the undisputed star of first courses rich in flavor and tradition.
It is not just a food, but a symbol of identity and culture, capable of simply narrating the beauty of the Marche and the value of its roots.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Maccheroncini of Campofilone, a very thin egg pasta produced in the eponymous village since the 15th century, represent an excellence of the Marche gastronomic tradition, now recognized with the PGI mark.
\nMade with durum wheat semolina and fresh eggs, without the addition of water, they follow an artisanal process with slow drying that ensures lightness, digestibility, and perfect cooking resistance.
\nThis pasta, a symbol of local identity and culture, enhances every sauce and continues to tell the story and craftsmanship of the Marche in every dish.<\/p>\n","protected":false},"author":2,"featured_media":3099,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[157],"tags":[],"class_list":["post-3103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-with-marchigian"],"yoast_head":"\nCampofilone Pasta: the Maccheroncini of excellence<\/title>\n<meta name=\"description\" content=\"Discover Campofilone pasta and the Maccheroncini, symbols of Marche gastronomy. 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