Fettuccine di Campofilone al Basilico
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2 -3 min
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, basil (3%).
Fettuccine di Campofilone ai Funghi Porcini
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2 -3 min
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), 00 of wheat flour, porcini mushrooms (3%).
Fettuccine di Campofilone all’Ortica
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2 -3 min
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width 0,4 cm, lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, nettle (3%).
Fettuccine di Campofilone al Peperoncino
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2 -3 min
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, chilli (3%).
Fettuccine di Campofilone allo Zafferano
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2 -3 min
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width 0,4 cm, lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, saffron (0.02%).
Fettuccine integrali al germe di grano
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2 -3 min
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Integral organic durum wheat semolina, fresh organic eggs (33.4%).
Linguine al Nero di Seppia
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1 -2 min
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width 0,23 cm , lenght 50 cm, thickness 0,06 cm
Preparation
For best results while cooking our “Linguine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, cuttlefish 4% black.
Chitarra di Campofilone Aglio e Prezzemolo
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4 - 5 min
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width 0,12 cm, lenght 50 cm, thickness 0,12 cm
Preparation
For optimum cooking of our Pasta we recommend using plenty of water. When the water, add salt, pour the pasta and mix gently after it has softened. Then drain and pour into a large container where you can dress them at will with plenty of gravy. If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, garlic (1.5%), parsley (1.5%).
Chitarra al Limone
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2 -3 min
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width 0,12 cm, lenght 50 cm, thickness 0,12 cm
Preparation
For best cooking results, we recommend using plenty of water. When the water, add salt, pour the pasta and mix gently after it has softened. Then drain and pour into a large container where you can dress it at will with plenty of gravy.
If necessary, add cooking water.
Ingredients
Durum wheat semolina, fresh eggs (33.4%), lemon juice (4%).
Chitarra di Campofilone al Tartufo
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4 - 5 min
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width 0,12 cm, lenght 50 cm, thickness 0,12 cm
Preparation
For best results while cooking our “Pasta” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
Ingredients
Durum wheat semolina, fresh eggs (30%), wheat flour 00, black summer truffle aroma (2%).
