Fettuccine with Spinach - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta maker interprets Fettuccine with Spinach as a perfect balance between the land and tradition. Production begins with the creation of a dense, silky dough made from durum wheat semolina from an Italian supply chain and fresh Grade A eggs, enriched with finely chopped spinach that gives the pasta sheet an even, natural color. Following the historic method of the village, the dough is rigorously prepared without adding water, resulting in a protein-rich pasta with a firm structure that retains its shape perfectly, ensuring an even distribution of the vegetable note throughout every single fettuccine.

The secret of Marcozzi quality lies in the natural drying process, carried out with exceptional patience on cellulose frames. This prolonged resting period at moderate temperatures helps prevent alterations to the spinach color and preserves the vegetable's naturally sweet flavor. The result is a fettuccine with extraordinary surface microporosity; the surface is matte and pleasantly rough, a fundamental technical characteristic that allows the pasta to retain the sauce without letting it slide away. During boiling, the fettuccine release a delicate aroma while maintaining an elastic texture and firm bite that enhance the flavor of the wheat and egg.

In culinary terms, these fettuccine are extremely versatile: their vegetable base makes them ideal with white ragù, diced ham and cream, or simply with a drizzle of extra virgin olive oil and shavings of salted ricotta. The pasta's ability to double in volume when cooked in water is evidence of the quality of a rich and nutritious pasta sheet, capable of delivering a superior result on the plate compared with industrially produced pasta. Each package is the result of a controlled supply chain that safeguards the identity of Campofilone and guarantees consumers an intact, safe product faithful to the tradition of the pasta masters of the Marche region.