Marcozzi di Campofilone

The Marcozzi family has proudly and consistently continued the tradition of Campofilone, the medieval town that lies among the Marche hills and the Adriatic Sea. Campofilone has 1600 inhabitants who work mainly in agriculture or in pasta making. According to local folklore, in 1400 pasta makers were already present in Campofilone. In Italy their pasta, Maccheroncini, is known as “angel’s hair” and the first official written document about it goes back to 1560 (Trento Council) where it was mentioned as being “so thin that it would melt in your mouth.” In 2000 the Marche region recognized Maccheroncini di Campofilone as a traditional local product. It can be produced in a limited area following a very strict procedure.

Is all egg pasta the same? It may seem so at first, but egg pasta from Antica Pasta by Marcozzi has something different, a higher yield per kilo, which means it takes less product to fill you up. This is good news for your bellies and for your budgets! Of course this is due to the superior quality of ingredients: 100% local Italian durum wheat and local grain-fed, free-range chicken eggs. No water is added to the dough!

How is quality Campofilone pasta made?

First, selection of ingredients. Semola is fine pasta flour milled from durum wheat. Marcozzi chose the most suitable semola to have a delicate product, and use only grain fed free range chicken eggs. No water is added to the dough.

Second, soft dough for at least 20 minutes. The pasta dough must be malleable and homogenous. The first step of processing is completely different from other egg pasta’s techniques. Considering that semola has a technical absorbing limit, they add eggs until semola can absorb them. In this way the eggs are well-preserved. This is the same method used since 1400 when this product was created.

The sheet of pasta. Marcozzi produces pasta exclusively in 125gr paper packaging according to the ancient tradition. This is an extremely delicate phase, assigned to the most expert staff. It consists of putting the pasta on papers, forming a sort of sheet of pasta. This phase is unique to hand made Campofilone pasta. It shows that tradition is not only a marketing word, but the true description of the product.

The drying. In the past, the pasta dried simply outdoors under the sun. Today it stays at controlled temperature, humidity and ventilation.

Bronze drawing at standard temperature.The bronze dies do not alter the pasta structure, whereas the constant temperature does not modify its protecial and amino acid components.

Tests and controls. This is the most modern and innovative phase of the processing. Every production lot passes through the visual control of every dried sheet, a microbiological test in the middle and at the end of the production the cooking and tasting test.

Lamination. The lamination creates very thin non-homogenous pasta sheets. In Italy Marcozzi is among the few companies with the lamination below 0.25mm in order to obtain a final product not superior to 0.80 mm (for macceroncini, linguine, fettuccine and tagliatelle).

Packaging. The last processing step. The box includes two sheets of pasta, inserted manually. In order to permit the product traceability, every box has a code, lot and shelf life.