More Views

  • Campofilone Pasta Alla Chitarra
  • Campofilone Pasta Alla Chitarra
  • Campofilone Pasta Alla Chitarra

Campofilone Pasta Alla Chitarra


Chosen for you by the Traditional Chef
Discover more >



The tradition of Italian egg pasta is strong,  one of the most famous egg pasta in the world is Campofilone pasta. In Campofilone the production of homemade pasta is a flagship and has an ancient history, when the housewives were true stars. All this explains the exceptional quality of this Campofilone Pasta alla Chitarra, ideal for making great pasta dishes, served with meat sauces. A true hymn to the culinary tradition of the Marche.

Type: Campofilone Egg Pasta
Producer: Pastificio artigianale Leonardo Carassai
Made in: Marche (Italy)
Net Weight: 250 g

Wrap this product before add to cart!
    Choose a gift box
  • size: adaptable
  • size: cm 10X10X38
  • size: cm 20X10X35
  • size: cm 10x10x12
  • €1.50
  • size: cm31x18x6.5
  • size: cm29x29x8.5
  • size: cm32,5x23x24
    Add a Greeting Card
  • €0.00

You have no gift box in shopping cart.

Availability:Out of stock

The Campofilone Pasta is prepared according to all the strict rules that the tradition handed down to generations, thanks to the selected grains, fresh eggs and to a natural processing that allows to obtain the highest quality product. Once spread the dough, the dough is passed on "Chitarra/guitar" so that it is cut into characteristic strips (like Guitar strings) and finally is left to dry.

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 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 5 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

Prepare a delicious first course with our Pasta alla Chitarra di Campofilone seasoned with our superb Fava Beans Sauce and our special Traditional Dry Sausages.