Pantry · Campofilone, Marche
La Campofilone
Whisper-thin egg pasta from a family workshop in the hills of Marche.
- Founded
- 1912
- Founded by
- Adorna Albanesi
- Based in
- Campofilone, Marche
Their story
La Campofilone comes from the village of the same name in the hills of Le Marche, near the Adriatic coast. In 1912 Adorna Albanesi opened a small osteria there, serving the fine egg pasta the village had been known for since at least the 1500s.
In the 1960s her grandson Nazzareno turned the family kitchen into a pasta workshop. The company remains rooted in Campofilone and specializes in maccheroncini, the hair-thin egg noodles that carry the town's name.
How it's made
The family grows its own wheat on about 150 hectares and keeps around 6,000 free-range hens fed on GMO-free grain and flaxseed for the eggs. The dough is extruded through bronze dies at low temperature, then dried slowly for one to two days depending on the shape.
Our featured pick
Maccheroncini Di Campofilone Pasta (250G)
$11.00
Raditional artisan egg pasta from Le Marche with a tender texture and exceptional sauce-holding bite.
Why we carry them
We love how quickly La Campofilone cooks and how much it tastes of egg, just add butter and parmigiano or a light broth.
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