The pasta of Campofilone is produced respecting all the strict rules that the tradition handed down to us, thanks to the selected grains, fresh eggs and to a natural process that allows to obtain this higher quality product. These linguine are no exception, with their characteristic shape, long as spaghetti and slightly flattened as the bavette.
The Pastificio Artigianale Leonardo Carassai has been producing egg pasta since the 1850s. The quality of the raw materials, the processing cycle natural and customer satisfaction are the expression of the quality policy of the company, which intends to offer to the final consumers a quality product and the highest level service.
General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 3 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.
Durum wheat flour, fresh eggs (33.4%), wheat 00 flour.