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Italian · V The Canonical Dishes · Marche

Maccheroncini di Campofilone con Ragù di Coniglio

Campofilone

‹ Marche

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I

Origin

Marche — Campofilone, Fermo province

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Description

The Fermo province's extraordinary pasta — maccheroncini di Campofilone (an IGP-protected pasta made with 10 egg yolks per kilo of flour, producing golden, thread-fine strands 0.3mm wide) dressed with a white rabbit ragù. The pasta's extraordinary egg richness means it needs only 2 minutes of cooking time and serves as a canvas that amplifies rather than competes with its sauce. The rabbit ragù is white (no tomato): rabbit joints braised with white wine, shallot, rosemary, and sage until the meat falls off and is shredded back into the reduced braising juices.

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The Thread

—Both use extreme egg-yolk ratios (10 yolks/kilo) to achieve thread-fine pasta with extraordinary richness — Piedmont dresses with meat ragù, Marche with rabbit Piedmontese
—The thinnest possible pasta format — French and Italian traditions both developed extreme-thin pasta as a vehicle for delicate sauces that would be overwhelmed by thick pasta French
—The tradition of achieving the finest possible noodle as a culinary achievement — both cultures celebrate thread-fine pasta as the apex of their noodle-making craft Chinese
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Flavour Context

Intensely eggy, golden pasta threads, white rabbit braise sweetness, sage-rosemary herbs — delicate, precise, one of Italy's most distinctive pasta experiences

Pillars V — VII
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