Fettuccine is a popular pasta variety in Roman cooking. Traditionally, one egg is used for every 100 grams of flour to make this thick, flat pasta. It resembles the tagliatelle but is thicker and wider, measuring roughly 6-7 mm.

Fettuccine is proves to be one of the most versatile pasta. The Organic Fettuccine of Campofilone is rough and porous egg pasta, not too wide nor too narrow. The perfect choice for every kind of sauce, be it meat, fish, or vegetables. Excellent with abundant ragù meat sauce, in order to follow the tradition.

Campofilone fresh egg pasta, made using over 35% egg, is crafted through artisanal and manual production. These egg fettuccine, created by the small producer Marcozzi are made with organic semolina from durum wheat farmed without chemical fertilisers from sustainable local agriculture and with fresh eggs from hens raised free-range and without antibiotics. Made with natural organic procedures, safe and certified, these fettuccine are exceptionally light and delicious, pairing beautifully with a variety of sauces such as tomato, pesto, or ragù.

With a cooking time of just 2-3 minutes, they deliver the flavor and texture of freshly made pasta.

Nestled in the hills of Marche, overlooking the Adriatic Sea, lies the medieval village of Campofilone, home to the Marcozzi family's "fresh egg pasta from Campofilone" - a hallmark of gastronomic excellence. Since the 1400s, the art of making egg pasta has been passed down through generations of the family, with the current generation preserving this heritage while maintaining the same passion and respect for tradition. Among their specialties is the renowned Fettuccine with fresh eggs.

The dough is extruded through bronze molds to create a rough texture perfect for holding sauces, then carefully stretched by hand on cellulose sheets and dried at low temperatures for 36 to 48 hours.