The lasagne sheets, Sfoglia per Lasagne di Campofilone, are crafted by the artisan pasta maker Marcozzi di Campofilone. These sheets are so thin they melt in your mouth and so porous they perfectly absorb every sauce. Whether you choose a classic ragù or an inventive creation, this pasta enhances every recipe. 

Campofilone fresh egg pasta is, according to experts, the best pasta in the world! With over 35% egg, artisanal and manual production, these Marcozzi fresh egg lasagna sheets are incredibly light and delicious. The pack contains 7 sheets, which is enough to make classic lasagne for 4 people. 

These Lasagna Sheets are made by hand with fresh eggs from free-range hens raised without antibiotics and high-quality durum wheat semolina rich in fiber from sustainable agriculture in the region. They are extruded in a bronze mold to give them that rough texture that clings well to sauces, then stretched by hand on cellulose sheets and finally dried at low temperature for 48 to 72 hours.

It is in the small medieval village of Campofilone, nestled in the hills of the Marche, bathed by the Adriatic Sea, that the Marcozzi family produces its "fresh egg pasta from Campofilone", a mark of gastronomic excellence.

From 1400 to today all the secrets of the art of egg dough in Campofilone have been handed down in the family from generation to generation, the new ones implementing them with the same passion as their ancestors and always respecting tradition.

Like fresh pasta, they only require 5-6 minutes of cooking in boiling water for a result identical to fresh lasagne sheets. You can even bake them directly in your lasagne dish if you use a good amount of sauce.

Lasagne, one of the oldest pasta types, is characterized by its wide, flat sheets. In Italian cuisine, it consists of layers of pasta alternated with fillings such as ragù (ground meat and tomato sauce), béchamel, cheeses like ricotta, mozzarella, and Parmesan, and various seasonings.

The origins of lasagne date back to ancient Rome, where a similar dish called lasana or lasanum (Latin for "container" or "pot") was mentioned in the cookbook Apicius. However, the term may have even older roots.

The most renowned variation is Lasagne al Forno, typically associated with Emilia-Romagna. This version features layers of lasagna combined with a hearty ragù and béchamel sauce. In Bologna, the capital of Emilia-Romagna, traditional lasagna sheets are often green, made with spinach or other vegetables in the dough, and paired with ragù, béchamel, and Parmesan cheese.

In northern Italy, particularly in Emilia-Romagna, egg-based dough is the hallmark of artisanal and homemade pasta-making traditions.