The Story
Fettuccine — meaning "little ribbons" in Italian — is one of the classic long pasta shapes, traditionally associated with the rich, meat-based ragùs and cream sauces of central Italy. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35.3% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.
The bronze die extrusion gives fettuccine its distinctive rough, porous surface — a texture that grips and holds sauce in a way that smooth, Teflon-extruded pasta cannot. Combined with the slow, low-temperature drying that preserves the natural wheat and egg flavour, the result is a pasta with real substance and bite. Fettuccine sits between linguine and pappardelle in width — flat enough to carry a rich sauce, but not so wide that it overwhelms delicate preparations. It is a natural choice for beef or wild boar ragù, mushroom and truffle cream, Alfredo, and slow-cooked braises. The egg-rich dough and rough texture also make it an excellent substitute for Piedmontese tajarin — the traditional pairing for white truffles — offering a similar richness and surface for shaved truffle to cling to.
Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.
Ingredients: Durum WHEAT semolina, EGGS 35%
Storage: Ambient. Store in a cool, dry place away from light and direct heat.
Net: 250g (serves 4)
Origin: Italy
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Fettuccine — meaning "little ribbons" in Italian — is one of the classic long pasta shapes, traditionally associated with the rich, meat-based ragùs and cream sauces of central Italy. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35.3% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.
The bronze die extrusion gives fettuccine its distinctive rough, porous surface — a texture that grips and holds sauce in a way that smooth, Teflon-extruded pasta cannot. Combined with the slow, low-temperature drying that preserves the natural wheat and egg flavour, the result is a pasta with real substance and bite. Fettuccine sits between linguine and pappardelle in width — flat enough to carry a rich sauce, but not so wide that it overwhelms delicate preparations. It is a natural choice for beef or wild boar ragù, mushroom and truffle cream, Alfredo, and slow-cooked braises. The egg-rich dough and rough texture also make it an excellent substitute for Piedmontese tajarin — the traditional pairing for white truffles — offering a similar richness and surface for shaved truffle to cling to.
Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.
Ingredients: Durum WHEAT semolina, EGGS 35%
Storage: Ambient. Store in a cool, dry place away from light and direct heat.
Net: 250g (serves 4)
Origin: Italy
