Maccheroncini di Campofilone — Egg Pasta Thread of the Marche

Campofilone, Fermo province, Marche. The high-yolk pasta tradition of Campofilone is documented from at least the 15th century — historical sources mention the pasta as a specialty of the area. IGP status granted in 2013.

Maccheroncini di Campofilone are the extraordinary fine-thread egg pasta of Campofilone (Fermo province, Marche) — rolled to extreme thinness and cut to spaghetti-like width, but made with a very high egg content (8-12 egg yolks per 1kg flour, depending on tradition) and no water whatsoever. The high yolk content produces a pasta of brilliant yellow colour and extraordinary richness, so thin it cooks in 30-60 seconds and has a melting texture unlike any other pasta. It is IGP protected. The traditional sauce is ragù all'abruzzese or simply butter and truffle. The pasta's delicacy requires an equally delicate sauce — nothing heavy, nothing that will obscure the egg pasta's character.

Maccheroncini di Campofilone in 30 seconds of cooking produce a pasta of remarkable delicacy — the threads are silk-fine, brilliant yellow, and have the rich, clean flavour of many egg yolks concentrated. With a simple butter and truffle sauce, or a light meat ragù, they melt against the palate and carry the sauce without competing. They are the most extreme expression of the Italian egg pasta tradition.