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.