La Pasta Di Campofilone Marilungo
La Pasta Di Campofilone Marilungo.
Centenary Tradition
Since 1958
La Pasta di Campofilone - Marilungo specializes in the preparation of egg pasta for more than fifty years. Today, we are representative of the century old gastronomic tradition that has made the small medieval Italian town of Campofilone known around the world.
Our close-knit bond with the local territory and its rich history has elevated the reputation of our pasta beyond its humble origins. We are following the century old tradition of preparing pasta in order to preserve wheat and eggs during the cold season, Pasta Marilungo has now become widely recognized for its excellence and is a proud symbol for Campofilone and its valley.
Our exquisite Pasta is also the result of a rigid production process carried out with the same care, precision and attention taught to us by our ancestors. All Marilungo Pasta is ISO 22005 certified for its traceability: the Maccheroncini IGP di Campofilone was the first egg pasta in Europe to receive the Protected Geographical Indication in 2013.
Pasta Marilungo is a boutique of egg pasta preparation; our production capacity is purposefully limited in order to guarantee our clients the absolute maximum quality and the best representation of the Italian Artisanal Excellency.
The Marilungo premium production.
The Marilungo premium production consists of 34 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water.
Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany exclusively while our eggs come from Free Range hens in the territory nearby our factory.
The preparation is an artisanal process since most of the process is performed manually. Today Marilungo Pasta making is carried out as it has been taught, following centuries old local traditions. We prepare our unique dough into a thin sfoglia, cut it into shapes and then lay it on paper sleeves.
We dry our Pasta slowly and gradually for 24 to 30 hours at low temperatures. During the drying process, the Pasta loses about 40% of its weight. Once cooked, the Pasta regains its wet volume and thus just 250g of it can serve four portions.
The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities.
Marilungo pasta is obtained following biological agriculture methods which, exclude the use of antiparasites, chemical and synthetic substances during cultivation and production phase, use natural system in respect of the environment.
Marilungo biological products are certified by CCPB Srl.
Our selection.
When Giovanni Negri tested this incredible pasta it was literally love at first taste.
Let’s take a look now at the collection of shapes that we bring back from Pasta Marilungo, Italy to our dining table in the United States.
Fettucine
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 3.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +35 %
Net Weight: 250 gr.
Portions: 4
Pappardelle
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 12 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +30 %
Net Weight: 250 gr.
Portions: 4
Tagliatelle
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 5.0 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +33 %
Net Weight: 250 gr.
Portions: 4
Tagliolini
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 1.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +40 %
Net Weight: 250 gr.
Portions: 4
Lasagne
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Dimensions: 175 mm x 95 mm (about 18 sheets)
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +30 %
Net Weight: 250 gr.
Portions: 4
Paglia e fieno
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 3.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +35 %
Net Weight: 250 gr.
Portions: 4
Gourmet selection.
FETTUCCINE AI FUNGHI PORCINI
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 3.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +35 %
Net Weight: 250 gr.
Portions: 4
FETTUCCINE AL FARRO
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 3.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +38 %
Net Weight: 250 gr.
Portions: 4
FETTUCCINE ALLA CURCUMA
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 26 hours at 40 °C max
Width: 1.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +35 %
Net Weight: 250 gr.
Portions: 4
TAGLIOLINI AL NERO DI SEPPIA
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 1.5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +35 %
Net Weight: 250 gr.
Portions: 4
TAGLIATELLE AL TARTUFO
Durum Wheat Origin: Marche, Umbria and Tuscany
Egg Quality: Free Range Marche, Italy
Drying Conditions : 24 hours at 38 °C max
Width: 5 mm
Thickness: 0.70 mm
Humidity: less than 12.5%
Shelf Life: 24 months
Cooking Time: 1 ½ min
Volume After Cooked: +33 %
Net Weight: 250 gr.
Portions: 4
PERBACCO!
WHAT A COOK!
We’ve collected some delicious home made recipes from Italy to enjoy our products at their best.