Pasta di Campofilone: the Marche tradition on the doorstep of... plate

Pasta di Campofilone is a variety of egg pasta typical of Italian cuisine. It has received the name IGP, exclusive to the territory and the town of Campofilone in the Marche region.

Pasta di Campofilone: how the Marche tradition was born

It seems that Campofilone pasta has its origins in ancient times. In fact, from the first documents, this pasta was made for the first time around 1400 in an abbey of Campofilone and, subsequently thanks to the characteristics that distinguish it, pasta has also spread to neighboring countries as a symbol of the local culinary tradition.

The tradition of this pasta derives from the skill of the “vergare” of this region and today it is transferred to specialized laboratories located in the town in the province of Fermo and in the neighboring provinces.
Once upon a time, the 'verges' were famous for their ability to roll the very thin pastry with a rolling pin and to cut it finely by hand, thus obtaining threads of pasta 'like an angel', not even a millimeter thick. This type of pasta was so widespread that it cooked in a minute or a little more, and that it melted in the mouth.

Pasta was made with only eggs and soft wheat flour, a much poorer product than durum wheat. In fact, savings were a foundation of peasant custom, which did not allow itself luxuries.
The very thin fillets of egg pasta are called “Maccheroncini di Campofilone”.
Today, Campofilone Maccheroncini have the European PGI certification, obtained in 2013, and a specification has been drawn up that describes the characteristics and ingredients that make this product so unique.

The IGP denomination and the product specification for Maccheroncini di Campofilone

The IGP is a recognition of community quality. The acronym stands for Protected Geographical Indication, so a fundamental element is the link with the territory.
The certification obtained by Maccheroncini di Campofilone represents protection for the consumer, who knows he is choosing a quality food, but also for the producer, against, for example, unfair competition.

A specification has been drawn up that defines the production and commercial requirements of the product.
Among these requirements we find the use of only fresh eggs in the dough, without the addition of other liquids, and the eggs must come from hens raised on the ground and fed with non-GMO cereals and without synthetic pigments.
Furthermore, in the regulations, although certified pasta factories use durum wheat, the use of soft wheat is also foreseen. This attention is closely linked to the traditional origins of pasta, which have made the product known all over the world.
Another unique feature of Maccheroncini di Campofilone is the thinness of the pastry, 0.3-0.7 millimeters, and the cut, from 0.8 to 1.2 millimeters.

Campofilone pasta with traditional Marche ragù

A sauce that goes very well with Maccheroncini di Campofilone is the traditional regional ragù from the Marche region. Here is the recipe we recommend to make the most of this type of pasta.

In a fairly large pot, sauté some chopped onion in oil and then add a chopped carrot and celery rib. Add salt and pepper. Now it's the meat's turn: add ground veal and pork and chicken giblets to the pot. Some people like to add a beef bone as well.
Proceed by combining a bunch composed of rosemary, marjoram, sage and parsley for flavor. After browning everything well, blend with a glass of white wine and when it has evaporated, add some peeled tomatoes. Let the contents of the pot cook for about 2-3 hours.
Cook the pasta in plenty of salted water and if you can drain them on a wooden board, as tradition dictates, or in a bowl, season them with the sauce and serve them sprinkled with grated pecorino cheese.