Maccheroncini di Campofilone - Pastificio Artigianale Leonardo Carassai | Le Marche and Food | Scoop.it
Maccheroncini di Campofilone

width 0,1 cm
lenght 50 cm
thickness 0,03 cm
Ingredients: Durum wheat flour, fresh eggs (30%), wheat 00 flour
Cooking time: For best results while cooking our "Maccheroncini" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is 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.
Optimum cooking time ½ minute
Tip of the Chef: ideal with "Bolognese sauce" and accompanied by red wine. Keep in a fresh, dry place. (Original moisture 12.5%)