Pappardelle – Egg Noodles

La Campofilone Pappardelle – Italian Egg Pasta

La Campofilone Pappardelle 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.

Pappardelle 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.

These 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!

La Campofilone - the Pasta Manufacturer

La 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.

Pappardelle – made from the best ingredients

However, 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.

All 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.