Campofilone egg pasta is an ancient tradition.
It is a story
of women and mothers. Traditionally, the ladies who lived in the village
of Campofilone spent days preparing egg pasta from the finest dough.
This was Maccheroncini (now an internationally recognized IGP) as
well as delicious Tagliatelle and Fettuccine. Ten eggs for a kilo of
flour, nothing more. When we came onto the scene, as farmer's children
who decided to make a traditional pasta, a long search for the origins
of this extraordinary product began, a journey back into the history
of flavour. And we went straight to the ladies who made this, to look
at the details.
It's made on marble tables, not wood as many believe, to keep the
dough at a cool temperature. So, the first rule is to always have cool
working temperatures and long processing times. Although this is expensive,
it ensures a total quality product. The ladies let the dough rest for
at least half an hour, so we made a double dough mixer to rest the dough
before it's extracted through bronze dies. Once sliced and cut, the
pasta was left to dry on paper sheets, in a dry place. So we dry the
dough in a dry, warm place but never above 36 degrees. Over time, a
modern production method has emerged, that perfectly respects this tradition.