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.
The dough: 1kg 00 flour, 8-12 egg yolks (no whole eggs, no water — yolks only). The ratio of yolks is the defining variable. Knead 15-20 minutes — the high yolk content makes the dough very firm and requires sustained working. Rest 30 minutes wrapped. Roll to tissue-paper thickness (0.5mm or less — so thin it is nearly translucent). Allow to dry partially (15 minutes on a cloth) before cutting. Cut into thread-width strips (1-2mm). Cook in abundant boiling salted water for 30-60 seconds only. Dress immediately.
The high yolk content dough is difficult — it is very stiff and requires significant effort to work smooth. A pasta machine set progressively thinner, passing through twice at each setting, is the most reliable method for achieving the correct thinness. Campofilone pasta is commercially available from the Marche — the dried version (egg pasta dried at low temperature) retains most of the character of fresh.
Using whole eggs or water — the yolk-only formula is what gives Campofilone its characteristic colour and richness. Rolling too thick — the pasta should be nearly translucent; anything over 1mm destroys the effect. Over-cooking — 60 seconds maximum; beyond that the pasta is mushy.
Oretta Zanini de Vita, Encyclopedia of Pasta; Slow Food Editore, Marche in Cucina