High quality egg pasta from Marche

La Campofilone is an agricultural pasta maker with its own 120 hectares in the Marche region where all the raw materials needed to make our pasta are produced, both durum wheat semolina pasta and egg pasta. The closed chain guarantees quality, traceability and food safety for products.

From the summer harvest, hard grains are matured in silos, chilled to avoid mould and impurities. This helps us to get a semolina that is always supremely important for a great and perfectly digestible pasta. 6,000 hens are raised, fed with cereals from the supply chain to get the very high quality eggs that are used in making La Campofilone egg pasta. Campofilone pasta is an intense and delicate yellow colour, like eggs.

Raw materials are processed within the company with a traditional method at a controlled temperature that never exceeds 36 degree and the pasta is dried for 24 hours, or 48 for some types. For this reason Campofilone pasta is light, easy to digest and excellent nutrition with a scientifically guaranteed low glycemic index.

Campofilone production includes: maccheroncini, fettuccine (also in special version: orange fettuccine, mushrooms fettuccine, lemon fettuccine, chili pepper fettuccine, sage fettuccine, spinach fettuccine and quail eggs fettuccine), chitarra pasta, tagliatelle, linguine, sfoglia, maltagliati, gramigna, quadrucci, whole wheat and durum wheat semolina pasta.

The history of Campofilone has lasted for one hundred years and the mission of this company is bring farming culture back to the centre of food culture.