“La Campofilone” egg tagliatelle goes very well with the rich sauces on special occasions, such as red meat ragù. They are produced with fresh eggs and durum wheat semolina, all exclusively from the supply chain owned by the company, 100% made in Marche. They are dried at very low temperatures and cook in just 2 minutes. The yield of this pasta is very high: 60-65 grams per serving is enough, so 250 grams of pasta is 4 servings. Ingredients: only eggs and durum wheat semolina from our own farm. Width 7,5 mm. Drying in 36-48 hours.
 
Bronze extruded and flaked. Dense and firm texture, delicate egg flavour.
Drying in 24 hours.
Ingredients: only eggs and durum wheat semolina from our own farm.