Add a zesty twist to your pasta dishes with Marcozzi’s Lemon Fettuccine, a unique variation of the traditional egg pasta from Campofilone.

Made with locally produced durum wheat semolina and free-range eggs, this fettuccine includes a hint of natural lemon, lending a bright, citrusy aroma that elevates every bite. The lemon infusion complements the pasta’s rough, porous texture, perfect for holding sauces and flavors.

These lemon-flavored fettuccine tantalize the appetite and the imagination. The ideal pairing is with fish, white meat, shellfish or crustacean toppings. Also excellent with just extra virgin olive oil and ground  pepper.

It pairs wonderfully with light, vibrant sauces. Combine it with a drizzle of olive oil, fresh herbs, and sautéed seafood for a summery dish that transports you to the Mediterranean coast. For a vegetarian option, toss it with creamy ricotta, zucchini ribbons, and a sprinkle of parmesan.

Crafted using traditional methods, including bronze extrusion and slow drying, this lemon fettuccine delivers a fresh, artisanal quality. Cooking in just 2-3 minutes like fresh pasta, it’s a quick yet gourmet addition to any meal. A delightful choice for food enthusiasts seeking a burst of flavor in their pasta experience.

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.