La Campofilone – Pasta from Le Marche
La Campofilone is a pasta factory in Le Marche that still produces the finest egg noodles today, just as it did a hundred years ago. It all began in 1912 when chef Adorna Albanesi opened a restaurant on Via XX Settembre and named it La Campofilone. She named it after her hometown, the small farming village of Campofilone, nestled among green hills in the heart of Italy, right on the Adriatic Sea. Soon, the restaurant became renowned for its exceptionally good pasta, made only from the freshest eggs and regional flour, kneaded lovingly by warm women's hands and rolled out very thinly.
La Campofilone Pasta – the freshest eggs and wheat from Le Marche
Even today, Enzo Rossi produces his La Campofilone pasta in the same village where the tradition of manual egg noodle production originated, with the same care and using the best raw ingredients, thus preserving the centuries-old tradition of pasta making. Only two ingredients are needed for perfect La Campofilone pasta: the freshest eggs from free-range chickens and the best flour. The rest is extensive experience in kneading, rolling, and the gentle drying of the egg noodles – true pasta craftsmanship. No water is added. The wheat thrives in Le Marche and is known for its high protein content. Durum wheat semolina is extracted from the heart of the wheat in a local, organic-certified mill. This gives the pasta its characteristic aroma and golden-yellow color. Traditionally, the cut pasta is laid out on folded paper sheets before drying at low temperatures below 36 degrees for about 48 hours. The slow drying is one of the most important steps in production, as it guarantees high yield when cooked. Finally, the pasta is packaged in uncolored cardboard boxes, which further emphasizes the naturalness of La Campofilone pasta. Making egg noodles with the same care and love as in times past is the secret to the quality and success of the La Campofilone pasta factory.
