PASTA ALLA CHITARRA CAMPOFILONE 8.8OZ

The problem with many of the dried pastas we have tasted is that they are either tough or become gummy. We located this pasta in Le Marche. It comes from the town of Campofilone where the business is truly a family affair. The company that produces the pastas we sell was started by Adorna Albanesi in 1912. Her recipes were part of traditional techniques passed from mother to daughter. And it is quite a tradition, as this style of pasta making goes back to 1400!Campofilone pastas are made from specially selected and finely ground durum wheat flour with fresh eggs only.The number of eggs per kilo of flour is easily triple that of other egg pastas produced in Italy. No water or oil is added. It is hand rolled, folded in a unique way, and cut by hand with speed and precision that has to be seen to be believed! Their drying process is quite unique as well. These pastas are dried at a cool room temperature rather than in a heated environment, which is normally done in most pasta factories. Drying in heat precooks the pasta. A Campofilone pasta very thin, supple and maintains its shape and flavor after cooking. Each box holds 8.8 oz which amply serves four people. Pasta alla Chitarra is cut on a stringed cutter, giving it a different texture than Maccheroncini and can be used in many sauces.