Marcozzi di Campofilone Egg Pasta is made of only two ingredients: free-range fresh eggs from non-intensive farms from hens fed with no-GMO cereals and durum wheat semolina obtained from Italian wheat fields.
The excellent quality of the raw materials and the strict quality control of the production process makes Pasta Fettuccine di Campofilone a unique type of pasta, rough and porous, which makes it ideal for binding with every sauce, more delicate, faster to cook, and easier to digest. The quality of the Pasta Fettuccine di Campofilone is officially recognized by the European Organic Certification, which guarantees that the product is obtained with production techniques that respect the environment.
For perfect cooking, use abundant water, add the salt only when the water is boiling, and then add the pasta. Gently stir the pasta when it has softened, and check the cooking level to ensure it is up to your taste. Put the pasta on a large serving plate, and let it evaporate a bit before mixing it with abundant sauce.

 

Ingredients durum wheat semolina, egg 30,3%,  black powdered squid ink.
Manufacturing bronze die extrusion, slow drying process
Packaging 250 g – 4 servings