Campofilone Tonnarelli - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta factory produces Campofilone Tonnarelli with the aim of offering a sensory experience based on the thickness and density of the pasta sheet. The production process begins by blending durum wheat semolina from the Italian supply chain with a very high percentage of fresh eggs, following the original recipe, which excludes the use of water. The dough is extruded to obtain the classic square cross-section, giving the pasta the mechanical strength needed to withstand longer cooking times and vigorous tossing without ever losing its firm central structure.

The distinctive quality of this pasta shape lies in the gradual low-temperature drying method. The tonnarelli are placed on sheets of pure cellulose and left to rest for a period that respects the natural rhythms of the raw ingredients, preserving their amber colour and aromatic bouquet. This artisanal technique creates a highly pronounced surface microporosity: to the touch, the pasta feels matte and rough, a technical characteristic that is essential for allowing the sauce to adhere perfectly to the surface rather than sliding to the bottom of the plate. During cooking, the tonnarelli release an intense aroma of eggs and wheat while maintaining a solid and satisfying structure.

In the kitchen, Campofilone Tonnarelli are the stars of gourmet dishes: their substantial texture pairs beautifully with truffle-infused clarified butter, as well as with rustic white poultry ragùs or shellfish sauces. The product's ability to increase considerably in volume when cooked in water is a testament to the richness of its dense and nourishing pasta sheet, ensuring an exceptional culinary yield. Each pack is the result of a controlled supply chain that celebrates the expertise of the village of Campofilone, offering an unaltered food product, free from industrial processing and capable of bringing the true essence of high-quality Marche pasta craftsmanship to the table, bearing the Marcozzi signature.