Maccheroncini di Campofilone is the most famous pasta of the region of Marche, one of its prized gastronomic treasures, a traditional egg pasta that dates back to the early 1400s according to both written and oral legends.

The first certain documents referring to this pasta as “angel hair” date back to the Council of Trent in 1560, in which they are quoted as “so thin as to melt in the mouth”, referring to their characteristic of being very thin. The Maccheroncini are also mentioned in cookbooks of some noble families of the 1700s and 1800s such as the Stelluti-Scala earls and the Vinci earls.

The people of Campofilone developed a method of drying their pasta dough into ultra-thin strands, allowing egg pasta to be preserved and enjoyed throughout the year. This practical innovation led to the creation of maccheroncini di Campofilone, which soon gained widespread popularity in Marche and beyond.

Maccheroncini di Campofilone pasta is made with a lot of eggs (35% egg content!) and durum wheat semolina flour. The dough, crafted with an impressive ten eggs per kilo of flour (sourced from grains grown in the hills of Marche), is rolled ultra-thin to about half a millimeter, cut into strands approximately one millimeter wide, and gently dried on paper sheets at 36°C. 

In 2013, maccheroncini di Campofilone became the first egg pasta to become IGP-protected in Italy, officially recognising its significance and tying it forever to the village of its origin.

For the Marcozzi of Campofilone pasta, the origin means everything. That’s because everything is born from a land of unparalleled tradition: Campofilone. Only GMO free natural ingredients used: durum wheat semolina and fresh eggs, without colourants and preservatives.

The result is a rough, porous, slowly dried at low temperature egg pasta, its soft and thin dough, quick to cook and with an excellent cooking yield. The ideal choice for the most creative recipes.

Original maccheroncini is served with a rich meat or se afood ragúsprinkled with pecorino cheese. However, since the town of Campofilone is only about 3.5 km from the Adriatic coast, it is also eaten with fish sauces.