The history of the PGI Maccheroncini di Campofilone starts in ancient times. It seems that a dish of these "angel hair" from the village of Campofilone were served during the Trento Council in 1560.
The origin of this "noble" product is "rural": farmers' families of Campofilone used to make this pasta by using the eggs of their own free-range hens, then mixed with flour. The obtained "sfoglia" was cut into very thin strings, dried and kept all the year round. Thanks to this trick the families was able to have an egg supply for a long time in the year.
The PGI Maccheroncini di Campofilone can be very well paired with rich traditional meat ragout, but they are delicious also with "white" seafood sauces.Peso netto: 250g
Net weight: 250 g
Ideal quantiy for 4 servings
Cooking time: 1-2 minutes in boiling water or directly in hot sauce
Ingredients: durum wheat semolina, fresh eggs (33,4%)
Shelf life: 30 months