Campofilone Pappardelle - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta factory gives special attention to Campofilone Pappardelle, as this is the pasta shape that best expresses the strength and character of Marche egg pasta. Production begins with an exceptional base: only durum wheat semolina from the Italian supply chain and selected fresh eggs, combined into a dense dough that strictly excludes the addition of water. This technique makes it possible to obtain a pasta sheet with a high concentration of nutrients and a solid protein structure, essential for supporting the characteristic broad cut of pappardelle without losing elasticity or breaking apart during boiling.

The added value of the Marcozzi method lies in the natural, slow drying carried out at low temperatures. The Campofilone Pappardelle rest on drying frames for an extended period, allowing moisture to evaporate gradually without stressing the gluten. This artisanal step preserves the golden colour and original aromatic bouquet, while giving the pasta an exceptional surface microporosity. To the touch, the pappardelle feel matte and pleasantly rough, a key technical characteristic that allows the sauce to be literally captured by the pasta sheet, creating a perfect bond between pasta and seasoning that enhances every carefully crafted dish.

From a gastronomic perspective, this pasta shape is the ideal companion for wild boar ragù, hare ragù or porcini mushroom sauces, where the broad surface of the pasta provides a velvety base for bold flavours. The pasta's ability to increase in volume during cooking is a sign of a rich and structured pasta sheet, capable of delivering a generous and visually appealing result on the plate. The pasta's stability and lingering fragrance make every bite a journey into the rural roots of the Marche region, ensuring consistent organoleptic quality and food safety based on transparent processes and genuine ingredients, in keeping with the philosophy of the Marcozzi family.