• Maccheroncini
    di Campofilone

    width 0,1 cm
    length 50 cm
    thickness 0,03 cm
  • Linguine
    di Campofilone

    width 0,23 cm
    length 50 cm
    thickness 0,06 cm
  • Fettuccine
    di Campofilone

    width 0,4 cm
    length 50 cm
    thickness 0,06 cm
  • Tagliatelle
    di Campofilone

    width 0,74 cm
    length 50 cm
    thickness 0,06 cm
  • Fili di Chitarra
    di Campofilone

    width 0,1 cm
    length 50 cm
    thickness 0,03 cm
  • Pasta alla Chitarra
    di Campofilone

    width 0,12 cm
    length 50 cm
    thickness 0,12 cm
  • Pappardelle
    di Campofilone

    width 1,4 cm
    length 50 cm
    thickness 0,06 cm
  • Maltagliati
    di Campofilone

    width undefined
    length undefined
    thickness 0,07 cm

Ingredients: Durum wheat flour, fresh eggs (30%), wheat 00 flour.

COOKING
For best results while cooking or "Maccheroncini" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water. Ideal with "Bolognese sauce" and accompanied by red wine.

COOKING TIME
½ minute
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking our "Linguine" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

COOKING TIME
1 minute
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking our "Fettuccine" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

COOKING TIME
1 minute
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking our "Tagliatelle" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

COOKING TIME
1-2 minutes
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking or "Fili di Chitarra" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water. Ideal with "Bolognese sauce" and accompanied by red wine.

COOKING TIME
½ minute
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking our "Pasta alla Chitarra" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

COOKING TIME
2-3 minutes
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking our "Pappardelle" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

COOKING TIME
1-2 minutes
Keep in a fresh, dry place.
(original moisture 12.5%)

COOKING
For best results while cooking our "Maltagliati" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

COOKING TIME
1-2 minutes
Keep in a fresh, dry place.
(original moisture 12.5%)