Linguine – Egg Pasta

La Campofilone Linguine – Italian Egg Pasta

La Campofilone Linguine is classic Italian pasta from the Marches region. Only durum wheat semolina and plenty of eggs are needed to produce this traditionally, artisanally made egg pasta.

Linguine are long, thin ribbon noodles, their name meaning "little tongues" (lingua is Italian for tongue). They are roughly as long as spaghetti, but unlike the arguably most popular pasta shape, they are flat, not round. Linguine originated in the Italian region of Campania.

These thin ribbon noodles are particularly suitable for dishes with light, delicate sauces, such as pesto, aglio e olio, or Sugo Alfredo, a sauce made from butter, Parmesan, and lemon. With a cooking time of only 1 to 2 minutes, linguine are true "fast food" of the highest quality and better than many fresh pastas!

La Campofilone – Pasta from the Marches

La Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual egg pasta production. The owner Enzo Rossi personally selects only the best ingredients for production: durum wheat semolina and fresh eggs! Nothing more is needed.

Linguine – made from the best ingredients

However, only the best ingredients are used: durum wheat semolina from the Marches region (more precisely from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs). Eggs from free-range hens, where the hens are fed exclusively with non-GMO grains. The animals are kept in barn systems and can move freely in bright rooms. There are few hens per square meter, meaning less stress and better hygienic conditions for the animals. In 2009, La Campofilone received the important GOOD EGG AWARD from Compassion in World Farming, the leading international animal welfare organization.

All of this leads to significantly better pasta quality and a wonderful taste, as well as an authentically sunny color. The dough for the linguine is mixed at a low temperature, rolled out by a machine and then cut by hand, before being placed on a sheet of paper, which is folded up on all four sides, and then slowly dried for approx. 20-48 hours at less than 36 degrees, following an old tradition.