Like their cousins, the Maccheroncini of Campofilone, the Egg Maccheroncini of San Ginesio perfectly embody the spirit of the culinary tradition of the Marche. They are made with only raw materials from the Marche, in a lab located in a pristine land, in the woods of the Sibillini Mountains, according to the traditional method, which involves a bronze die and a slow drying system, away from sources of pollution. The typical manufacturing process with bronze dies makes these Maccheroncini more porous, that is why this pasta ensures firmness while cooking and absorbs much more sauce becoming even more flavorful and juicy.
The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.
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.