Tradition and roots of the future

Campofilone egg pasta is an ancient tradition. It is a story of women and mothers. Traditionally, the ladies who lived in the village of Campofilone spent days preparing egg pasta from the finest dough. This was Maccheroncini (now an internationally recognized IGP) as well as delicious Tagliatelle and Fettuccine. Ten eggs for a kilo of flour, nothing more. When we came onto the scene, as farmer’s children who decided to make a traditional pasta, a long search for the origins of this extraordinary product began, a journey back into the history of flavour. And we went straight to the ladies who made this, to look at the details.
It’s made on marble tables, not wood as many believe, to keep the dough at a cool temperature. So, the first rule is to always have cool working temperatures and long processing times. Although this is expensive, it ensures a total quality product. The ladies let the dough rest for at least half an hour, so we made a double dough mixer to rest the dough before it’s extracted through bronze dies. Once sliced and cut, the pasta was left to dry on paper sheets, in a dry place. So we dry the dough in a dry, warm place but never above 36 degrees. Over time, a modern production method has emerged, that perfectly respects this tradition.

Research and development

Our mission and our responsibility as a company is to make products that re-qualify agri-food and restore dignity to agricultural producers. BRING FARMING CULTURE BACK TO THE CENTRE OF FOOD CULTURE, to ensure a quality product for consumers.
Our priority is maintaining a balance of production and the well-being of people who work in the company, just like a large traditional Italian family.

Like a big Family

La Campofilone has created a strong link between innovation and agricultural tradition in the area. We invest in promoting synergy and efficiency to safeguard the security of the whole agri-food industry, to make the food industry aware of its tradition and its evolution. Typically, our Marche mentality led us to go further with our research, from making the pasta and into the raw materials of the entire production process, the eggs and the grain. Since 2013, the Campofilone Chain has become an association of farmers who produce the wheat that becomes the semolina in our pasta. In 2015 we inaugurated our first chicken farm, where we feed our hens only with noble non-GMO grains. And yes, we also cultivate their feed. The search behind a great product never ends.

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