{"title":"La Campofilone","description":"\u003ch2\u003eLa Campofilone – Pasta from Le Marche\u003c\/h2\u003e\n\u003cp\u003eLa 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.\u003c\/p\u003e\n\u003ch3\u003eLa Campofilone Pasta – the freshest eggs and wheat from Le Marche\u003c\/h3\u003e\n\u003cp\u003eEven 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.\u003c\/p\u003e","products":[{"product_id":"campofilone-rigatoni-hartweizenpasta","title":"Rigatoni – Durum Wheat Pasta","description":"\u003ch2\u003eCampofilone Rigatoni Durum Wheat Pasta – Italian Tube Pasta\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Rigatoni\u003c\/strong\u003e durum wheat pasta is a high-quality, traditional pasta, made from 100% Italian durum wheat semolina, grown in the Marche region of Italy. La Campofilone is renowned for its excellent pasta, crafted from selected durum wheat and processed gently. The pasta is slowly dried at low temperatures, preserving its natural texture and aromatic flavor. This special Rigatoni variety is perfect for hearty sauces, as its tube shape optimally absorbs sauces.\u003c\/p\u003e\n\u003ch3\u003eThis is why La Campofilone Rigatoni tastes so authentic:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-quality durum wheat: Made from 100% Italian durum wheat semolina, ensuring optimal al dente texture and flavor.\u003c\/li\u003e\n\u003cli\u003eTraditional production: Pasta al Bronzo, gently dried at low temperatures, for an authentic taste.\u003c\/li\u003e\n\u003cli\u003ePerfect for sauces: The ribbed structure of the Rigatoni absorbs sauces particularly well, ideal for rich dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAuthentic Italian Pasta with History\u003c\/h3\u003e\n\u003cp\u003eThe production of La Campofilone pasta follows a centuries-old tradition. In small batches, the dough is pressed through bronze dies, which gives it its rough surface that absorbs sauce particularly well. This makes the pasta ideal for dishes such as pasta al forno or Rigatoni alla Bolognese. Perfect pasta for sauces\u003c\/p\u003e\n\u003ch3\u003eIdeal Ingredient Combination for Delicious Dishes\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone Rigatoni pairs excellently with hearty meat sauces, cream sauces, or vegetarian preparations with roasted vegetables. Thanks to its special structure, it remains al dente when cooked and can be used in a versatile way – whether in classic recipes or creative self-creations.\u003c\/p\u003e\n\u003ch3\u003eSustainable and from Controlled Cultivation\u003c\/h3\u003e\n\u003cp\u003eThe wheat used comes from the hills of Marche, from the heart of Italy. It grows in controlled cultivation that respects the environment and brings the taste of Italy to every dish. The absence of genetically modified ingredients and strict quality controls make La Campofilone pasta a premium product for discerning connoisseurs.\u003c\/p\u003e\n\u003cp\u003eDiscover traditional Italian Rigatoni from La Campofilone made from 100% durum wheat, perfect for hearty sauces and al dente enjoyment. Gentle processing and authentic taste.\u003c\/p\u003e\n\u003cp\u003eCampofilone Rigatoni – Perfect Pasta for Sauces\u003c\/p\u003e\n\u003cp\u003eLa Campofilone produces traditional Italian Rigatoni from 100% durum wheat from Marche. Ideal for sauces. Al dente, aromatic, and gently processed.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"500 g","offer_id":56364100321606,"sku":"040CAM0007","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-rigatoni-hartweizenpasta_500g_d8b47d3d-8b0a-47e2-b351-b681503e5cc9.jpg?v=1776146076"},{"product_id":"campofilone-spinat-fettuccine","title":"Spinach Fettuccine","description":"\u003ch2\u003eSpinach Fettuccine – Italian Spinach Pasta from La Campofilone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Spinach Fettuccine\u003c\/strong\u003e is classic Italian pasta, flavored with spinach, from the Marche region. Durum wheat semolina and plenty of eggs and green spinach are all that's needed to make these traditional, artisanally produced, green egg noodles.\u003c\/p\u003e\n\u003cp\u003eSpinach Fettuccine are Italian ribbon noodles, 4 mm wide, which not only taste good with spicy tomato sugo, but also with salmon, cream sauce, or with mushrooms and bacon. With a cooking time of only 1 to 2 minutes, Fettuccine agli spinaci are a true \"fast food\" of the highest quality.\u003c\/p\u003e\n\u003ch3\u003eFettuccine – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy, overlooking the Adriatic Sea, there is a centuries-old tradition of manually producing egg noodles. The owner, Enzo Rossi, personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.\u003c\/p\u003e\n\u003cp\u003eHowever, they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grains with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grains. The animals are kept in barn housing and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international organization for animal welfare.\u003c\/p\u003e\n\u003cp\u003eAll of this leads to significantly better pasta quality and a wonderful taste as well as an authentically sunny color. The dough is mixed at a low temperature, rolled out by a machine, and then cut by hand, before being placed on a sheet of paper according to old tradition, which is folded up on all four sides, slowly drying for approx. 20-48 hours at less than 36 degrees.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"250 g","offer_id":56364272189766,"sku":"040DAN0011","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-spinat-fettuccine-agli-spinaci_a625c7c3-9525-41ee-8e62-b1b226f82061.jpg?v=1776146605"},{"product_id":"campofilone-linguine-al-tartufo","title":"Truffle Linguine","description":"\u003ch2\u003eLinguine al Tartufo – Italian truffle pasta from La Campofilone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Linguine al Tartufo\u003c\/strong\u003e is classic Italian pasta from Le Marche, flavored with truffles. Only durum wheat semolina and plenty of eggs are needed to produce these traditionally, artisanally made egg noodles. The artisanally made pasta dough is refined with Tuber Borchii Vitt., a small, white truffle from Le Marche, which is traditionally in high demand.\u003c\/p\u003e\n\u003cp\u003eLinguine are long, thin ribbon noodles, whose name means \"little tongues\" (lingua translates from Italian as \"tongue\"). They are about as long as spaghetti, but unlike the most popular pasta shape, they are not round, but flat in shape. Linguine originated in the Italian region of Campania.\u003c\/p\u003e\n\u003cp\u003eThe thin, truffle-flavored ribbon noodles are particularly suitable for dishes with light, delicate sauces, such as Sugo Alfredo, a sauce made from butter, Parmesan, and lemon, or a truffle cream sauce. With a cooking time of only 1 to 2 minutes, the linguine are a true \"fast food\" of the highest quality and better than many fresh pastas!\u003c\/p\u003e\n\u003ch3\u003eLinguine al Tartufo – from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual egg noodle production. Owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.\u003c\/p\u003e\n\u003cp\u003eBut they must be the best ingredients: durum wheat semolina from the Marche region (specifically from the provinces of Ascoli Piceno and Macerata) - ground in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grain. The animals are kept in free-range conditions and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.\u003c\/p\u003e\n\u003cp\u003eAll of this leads to significantly better pasta quality and a wonderful taste, as well as an authentic sunny color. The dough for the linguine is mixed at a low temperature, rolled out by a machine, and then cut by hand, before being placed on a sheet of paper, folded up on all four sides according to old tradition, and slowly dried for approx. 20-48 hours at less than 36 degrees.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"250 g","offer_id":56364272451910,"sku":"040CAM0010","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-linguine-al-tratufo_042104bc-eff5-4d13-8067-398057693b5b.jpg?v=1776146606"},{"product_id":"campofilone-mezze-maniche-hartweizenpasta","title":"Mezze Maniche – Durum Wheat Pasta","description":"\u003ch2\u003eMezze Maniche – Italian Durum Wheat Pasta from La Campofilone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone\u003c\/strong\u003e \u003cstrong\u003eMezze Maniche\u003c\/strong\u003e is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to produce these traditionally, artisan-made noodles.\u003c\/p\u003e\n\u003cp\u003eThese short tube noodles are an Italian pasta shape that, until now, has been among the lesser-known varieties in our region. But we believe this is entirely undeserved, as their large surface area brilliantly absorbs flavorful sauces and imparts their taste to you. The 3cm long noodles, with a diameter of approximately 2cm, are said to originate in Latium. However, Emilia Romagna also claims their origin. Where they got their name from is probably less disputed, as Mezze Maniche means half sleeves. Their appearance can best be described as being shaped like rigatoni, but only half as long.\u003c\/p\u003e\n\u003cp\u003eRegarding their interior, the following should be emphasized: artisanally produced from the best wheat from the Marche region, milled into durum wheat semolina in their own mill, formed with cold spring water into the best pasta dough, extruded through bronze dies, and slowly dried at low temperatures. The Mezze Maniche cook for about 12 minutes in well-salted water, depending on how al dente you like them.\u003c\/p\u003e\n\u003cp\u003eMezze Maniche love creamy sugos, like Carbonara, Amatriciana, and Ragù. Baked with béchamel sauce and cheese, the Mezze Maniche soak up the sauce well and their ends become wonderfully crispy. But even in summer pasta salads with coarsely chopped vegetables, these \"half-sleeve\" noodles are an authentic delight.\u003c\/p\u003e\n\u003ch3\u003eMezze Maniche – Pasta from the best ingredients \u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is based. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-long tradition of manual pasta making. The owner Enzo Rossi personally selects only the best ingredients for making spaghetti: durum wheat semolina and fresh water! Nothing more is needed.\u003c\/p\u003e\n\u003cp\u003eHowever, they must be the best ingredients: durum wheat semolina from the Marche region (specifically from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).\u003c\/p\u003e\n\u003cp\u003eThis durum wheat pasta is made from selected Italian durum wheat. This grows very close to La Campofilone on the hilly fields of the Marche region. The protein-rich wheat blend harvested in summer ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, and then left to rest as dough before being extruded through bronze dies, which makes the surface rough and thus increases sauce absorption. The slow drying of 20-36 hours at low temperatures also increases sauce absorption in the final product: La Campofilone Mezze Maniche.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"500 g","offer_id":56364273336646,"sku":"040CAM0006","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-mezze-maniche-hartweizenpasta_1d6df894-00a8-4aac-b3f9-d559d6b4870e.jpg?v=1776146611"},{"product_id":"campofilone-penne-rigate-hartweizenpasta","title":"Penne Rigate – Durum Wheat Pasta","description":"\u003ch2\u003ePenne Rigate – Italian durum wheat pasta from La Campofilone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Penne Rigate\u003c\/strong\u003e is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to produce these traditionally, artisan-made noodles.\u003c\/p\u003e\n\u003cp\u003eThese short tube noodles are a popular Italian pasta shape. Because their ends are cut diagonally, their shape resembles a writing quill or feather, to which this traditional noodle shape owes its name, as Penna d'oca (singular of Penne) means goose quill. Unlike rigatoni, which are slightly larger in diameter and cut straight, penne are very firm to the bite. The \"Rigate\" incidentally refers to the ridges on the surface of the penne, while Penne Lisce have a smooth surface.\u003c\/p\u003e\n\u003cp\u003eFrom the Italians around the corner, we know pasta dishes like Penne Arrabiata with a strong, spicy tomato sauce or baked Penne al forno with cheese, and of course Penne Gorgonzola. Penne are also well-suited for pasta salads, as they don't get mushy. Penne take about 8 minutes to cook in well-salted water, depending on how al dente you like them.\u003c\/p\u003e\n\u003ch3\u003ePenne Rigate – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual pasta making. Owner Enzo Rossi personally selects only the best ingredients for making the spaghetti: durum wheat semolina and fresh water! Nothing more is needed.\u003c\/p\u003e\n\u003cp\u003eBut they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) – milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).\u003c\/p\u003e\n\u003cp\u003eThis durum wheat pasta is made from selected Italian durum wheat. This grows very close to La Campofilone in the hilly fields of Marche. The protein-rich wheat blend harvested in summer ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, and then left to rest as dough before being extruded through bronze dies, which makes the surface rough and thus increases sauce absorption. The slow drying process of 20-36 hours at low temperature also increases sauce absorption in the final product: La Campofilone Penne Rigate.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"500 g","offer_id":56364273631558,"sku":"040CAM0005","price":4.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-penne-rigate-hartweizenpasta_c7c37ce7-d54f-42c0-950d-c305358ea7e9.jpg?v=1776146611"},{"product_id":"campofilone-fusilli-hartweizenpasta","title":"Fusilli – Durum Wheat Pasta","description":"\u003ch2\u003eFusilli – Italian Durum Wheat Pasta from La Campofilone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone\u003c\/strong\u003e \u003cstrong\u003eFusilli\u003c\/strong\u003e is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to make this traditionally, artisanally produced pasta.\u003c\/p\u003e\n\u003cp\u003eThese spiral noodles are a popular Italian pasta shape. Our children particularly liked them because they could easily pick them up by hand when they were still eating without cutlery. But even with cutlery, these twisted noodles, which originally come from Campania in southern Italy, taste delicious.\u003c\/p\u003e\n\u003cp\u003eFusilli, also called Spirelli, get their name from the Italian word for spindle, \"fuso\", which is used to roll up wool during spinning. When cooked, they are about 4cm long and very pliable, allowing them to absorb sauce very well. Fusilli are also wonderful for baking with cheese.\u003c\/p\u003e\n\u003cp\u003eFusilli are particularly suitable for dishes with classic tomato sauces, such as Napoli or Arrabbiata or all'Amatriciana. The fusilli cook for about 12 minutes in well-salted water, depending on how al dente you like them.\u003c\/p\u003e\n\u003ch3\u003eFusilli – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual pasta production. The owner Enzo Rossi personally selects only the best ingredients for making the spaghetti: durum wheat semolina and fresh water! Nothing more is needed.\u003c\/p\u003e\n\u003cp\u003eHowever, they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).\u003c\/p\u003e\n\u003cp\u003eThis durum wheat semolina pasta is made from selected Italian durum wheat. This grows very close to La Campofilone in the hilly fields of the Marche. The protein-rich wheat mixture, harvested in summer, ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, and then rests as dough before being drawn through bronze dies, which makes the surface rough and thus increases the absorption of sauce. The slow drying of 20-36 hours at low temperature also increases the absorption of sauce in the final product: La Campofilone Fusilli.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"500 g","offer_id":56364274549062,"sku":"040CAM0004","price":4.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-fusilli-hartweizenpasta_bb50f013-c278-4618-a85f-d1e7a404e174.jpg?v=1776146613"},{"product_id":"campofilone-spaghetti-hartweizenpasta","title":"Spaghetti – Durum Wheat Pasta","description":"\u003ch2\u003eSpaghetti - Italian Durum Wheat Pasta from La Campofilone\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Spaghetti\u003c\/strong\u003e is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to produce these traditionally, artisanally made noodles.\u003c\/p\u003e\n\u003cp\u003eThe thin, round and long spaghetti are probably the most popular Italian pasta shape. After all, they were among the first that Italians brought to Germany. Spaghetti are the classic noodle par excellence and are equally popular with young and old. We eat the most delicious noodle dishes with spaghetti: such as spaghetti bolognese or spaghetti carbonara. The fine, only 1.6mm thick and 26cm long noodles, whose name means string or thread (spaghi translated from Italian). Spaghetti originated in China, which no Italian likes to hear, and began their success story from Sicily.\u003c\/p\u003e\n\u003cp\u003eSpaghetti are particularly suitable for dishes with delicate sauces, such as tomato sugo, with ragout, carbonara, with pesto or with garlic oil. The spaghetti cook for about 8-10 minutes in well-salted water, depending on how al dente you like them.\u003c\/p\u003e\n\u003ch3\u003eSpaghetti - Made from the Best Ingredients\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual pasta production. The owner Enzo Rossi personally selects only the best ingredients for the production of spaghetti: durum wheat semolina and fresh water! Nothing more is needed.\u003c\/p\u003e\n\u003cp\u003eHowever, they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).\u003c\/p\u003e\n\u003cp\u003eThis durum wheat semolina pasta is made from selected Italian durum wheat. This grows very close to La Campofilone in the hilly fields of the Marche. The protein-rich wheat blend harvested in summer ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, then rested as a dough before being pulled through bronze dies, which makes the surface rough and thus increases sauce absorption. The slow drying of 20-36 hours at a low temperature also increases sauce absorption in the final product: La Campofilone Spaghetti.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"500 g","offer_id":56364274614598,"sku":"040CAM0003","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-spaghetti-hartweizenpasta_57d8c7e2-46f1-45a9-a298-e3a0fd3de4a8.jpg?v=1776146614"},{"product_id":"campofilone-pappardelle-eiernudeln","title":"Pappardelle – Egg Noodles","description":"\u003ch2\u003eLa Campofilone Pappardelle – Italian Egg Pasta\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Pappardelle\u003c\/strong\u003e is classic Italian pasta from the Marche region. Only durum wheat semolina and plenty of eggs are needed to produce this traditionally, artisanally made egg pasta.\u003c\/p\u003e\n\u003cp\u003ePappardelle are extra-wide flat noodles (approx. 1.5cm), whose name means \"to eat\" (pappare translated from Italian). Pappardelle originated in the Italian region of Tuscany.\u003c\/p\u003e\n\u003cp\u003eThese wide flat noodles are particularly suitable for dishes with hearty, chunky sauces, such as goulash or wild ragout, wild boar bolognese, but also with salmon, spinach and cream sauce, or with seafood, pappardelle is the shape of choice. With a cooking time of just 1 to 2 minutes, these linguine are a true \"fast food\" of the highest quality and better than many fresh pastas!\u003c\/p\u003e\n\u003ch3\u003eLa Campofilone - the Pasta Manufacturer\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual egg pasta production. The owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.\u003c\/p\u003e\n\u003ch3\u003ePappardelle – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eHowever, they must be the best ingredients: durum wheat semolina from the Marche region (specifically from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grains with the highest protein content, which is free of genetically modified organisms (GMOs). Free-range eggs, where the hens are fed exclusively with non-GMO grains. The animals are kept in barn housing and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.\u003c\/p\u003e\n\u003cp\u003eAll of this leads to a significantly better quality of pasta and a wonderful taste, as well as an authentically sunny color. The dough for the pappardelle is mixed at a low temperature, rolled out by machine, and then cut by hand, before being placed on a sheet of paper according to old tradition, which is folded up on all four sides, and slowly dried for approx. 20-48 hours at less than 36 degrees.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"250 g","offer_id":56364274745670,"sku":"040CAM0002","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-pappardelle-eiernudeln_47b69cd6-bf84-4073-8e36-3f388bd587f6.jpg?v=1776146615"},{"product_id":"campofilone-linguine-eiernudeln","title":"Linguine – Egg Pasta","description":"\u003ch2\u003eLa Campofilone Linguine – Italian Egg Pasta\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Linguine\u003c\/strong\u003e is classic Italian pasta from the Marches region. Only durum wheat semolina and plenty of eggs are needed to produce this traditionally, artisanally made egg pasta.\u003c\/p\u003e\n\u003cp\u003eLinguine are long, thin ribbon noodles, their name meaning \"little tongues\" (lingua is Italian for tongue). They are roughly as long as spaghetti, but unlike the arguably most popular pasta shape, they are flat, not round. Linguine originated in the Italian region of Campania.\u003c\/p\u003e\n\u003cp\u003eThese thin ribbon noodles are particularly suitable for dishes with light, delicate sauces, such as pesto, aglio e olio, or Sugo Alfredo, a sauce made from butter, Parmesan, and lemon. With a cooking time of only 1 to 2 minutes, linguine are true \"fast food\" of the highest quality and better than many fresh pastas!\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLa Campofilone – Pasta from the Marches\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual egg pasta production. The owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.\u003c\/p\u003e\n\u003ch3\u003eLinguine – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eHowever, only the best ingredients are used: durum wheat semolina from the Marches region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grains. The animals are kept in barn systems and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.\u003c\/p\u003e\n\u003cp\u003eAll of this leads to significantly better pasta quality and a wonderful taste, as well as an authentically sunny color. The dough for the linguine is mixed at a low temperature, rolled out by a machine and then cut by hand, before being placed on a sheet of paper, which is folded up on all four sides, and then slowly dried for approx. 20-48 hours at less than 36 degrees, following an old tradition.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"250 g","offer_id":56364275007814,"sku":"040CAM0001","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-linguine-eiernudeln_77c4d6f3-2e02-49c9-8f3a-4d7f2617f565.jpg?v=1776146616"},{"product_id":"campofilone-fettuccine-eiernudeln","title":"Fettuccine - Egg Noodles","description":"\u003ch2\u003eLa Campofilone Fettuccine – Italian Egg Noodles\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Fettuccine\u003c\/strong\u003e is classic Italian pasta from the Marche region. Only durum wheat semolina and plenty of eggs (33%) are needed to produce these traditionally, artisanally made egg noodles.\u003c\/p\u003e\n\u003cp\u003eFettuccine are an Italian ribbon noodle, 4 mm wide, which not only taste great with a spicy tomato sugo, but are also a delicious delicacy with savoy cabbage and pancetta strips and black truffles. This recipe by Vittorio Serritelli, a chef from the Marche region, is written in Italian on the Campofilone package. With a cooking time of only 1 to 2 minutes, Fettuccine are true \"fast food\" of the highest quality.\u003c\/p\u003e\n\u003ch3\u003eLa Campofilone – Pasta since 1912\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with views of the Adriatic Sea, there is a centuries-old tradition of manual egg noodle production. Owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.\u003c\/p\u003e\n\u003ch3\u003eFettuccine – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eHowever, only the best ingredients are used: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are exclusively fed with non-GMO grain. The animals are kept in barn housing and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.\u003c\/p\u003e\n\u003cp\u003eAll of this leads to significantly better pasta quality and a wonderful taste, as well as an authentic sunny color. The dough is mixed at a low temperature, rolled out by a machine, and then cut by hand, before being placed on a sheet of paper, according to ancient tradition, which is folded up on all four sides, slowly drying for approx. 20-48 hours at less than 36 degrees.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"250 g","offer_id":56364507660614,"sku":"040DAN0009","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-fettuccine-eiernudeln_87203ffe-9631-461e-85a9-8d3c5e779d40.jpg?v=1776147641"},{"product_id":"campofilone-tagliatelle-eiernudeln","title":"Tagliatelle – egg noodles","description":"\u003ch2\u003eLa Campofilone Tagliatelle – Italian Egg Pasta\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Campofilone Tagliatelle\u003c\/strong\u003e is classic Italian pasta from the Marche region. Only durum wheat semolina and plenty of eggs are needed to make this traditionally, artisanally produced egg pasta. Its name, Tagliatelle, is derived from the Italian word \"tagliare\" meaning \"to cut.\" This is because the thinly rolled egg pasta dough is cut into thin strips, typically 8 mm wide.\u003c\/p\u003e\n\u003cp\u003eTagliatelle is an Italian flat pasta that not only tastes delicious with spicy tomato sauces but is also the ideal pasta shape for preparing with meat ragout made from beef and pork, tomatoes, and sage. This is how Italians classically eat Tagliatelle, and not spaghetti, with Ragù alla bolognese. Sugo Carbonara and Sugo alla Putanesca also go well with Italian egg flat pasta. The main thing is plenty of sauce. With a cooking time of only 1 to 2 minutes, Tagliatelle is a real \"fast food\" of the highest quality and better than many fresh kinds of pasta!\u003c\/p\u003e\n\u003ch3\u003eLa Campofilone – Pasta from Italy\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy, overlooking the Adriatic Sea, there is a centuries-old tradition of manual egg pasta production. Enzo Rossi, the owner, personally selects only the best ingredients for the pasta you can buy online here: durum wheat semolina and fresh eggs! Nothing more is needed.\u003c\/p\u003e\n\u003ch3\u003eTagliatelle – made from the best ingredients\u003c\/h3\u003e\n\u003cp\u003eHowever, they must be the best ingredients: durum wheat semolina from the Marche region (specifically from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grain. The animals are kept in barn housing and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.\u003c\/p\u003e\n\u003cp\u003eAll of this leads to significantly better pasta quality, a wonderful taste, and an authentically sunny color. The dough is mixed at low temperature, rolled out by a machine, and then cut by hand before being placed on a sheet of paper, which is folded up on all four sides, and slowly dried for about 20-48 hours at less than 36 degrees, following ancient tradition.\u003c\/p\u003e","brand":"La Campofilone","offers":[{"title":"250 g","offer_id":56364507726150,"sku":"040DAN0008","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/campofilone-tagliatelle-eiernudeln_9587abb2-693c-40c1-bb42-bf179b71c2f0.jpg?v=1776147642"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/campofilone-pasta-italienische-nudeln.jpg?v=1775844945","url":"https:\/\/genussland.de\/en\/collections\/la-campofilone-pasta-manufaktur.oembed","provider":"genussland","version":"1.0","type":"link"}