Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Campofilone: Traditional Maccheroncini with Meat Ragù

Campofilone: Traditional Maccheroncini with Meat Ragù | Le Marche and Food | Scoop.it

Campofilone is a small agricultural town overlooking the Adriatic Sea, in Le Marche region of Central Italy. It is also the birthplace of the first egg pasta; la Campofilone Maccheroncini. For over one hundred years, La Campofilone company has used only simple natural ingredients like eggs from free-range hens fed exclusively with non-GMO cereals and non-genetically-modified, high protein durum wheat grown exclusively in the region. The result is light, delicious, high protein authentic pasta which rivals most homemade egg pastas. [...]

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Pastificio De Carlonis, Campofilone: tradition on the table

Pastificio De Carlonis, Campofilone: tradition on the table | Le Marche and Food | Scoop.it

Campofilone has the best Fresh Egg Pasta tradition of Le Marche. DE CARLONIS pastamaker is linked to the cultural and culinary roots of his land. The care, the passion and the research for the best ingredients represent the secrets for a traditional pasta rich in taste and quality.

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Fresh Egg Pasta..a typical Sunday in Italy (and Le Marche)

Fresh Egg Pasta..a typical Sunday in Italy (and Le Marche) | Le Marche and Food | Scoop.it

In Italy Sundays is the day when many family get together, the granma’ makes the fresh pasta, either tagliatelle, tortellini or any shape.

Last Sunday, fresh from a trip to the home land, I woke up and I was keen to make something for me special, in honour of old memories. So I decided to put together a couple of eggs, 200 gr of flour and all the strengths one can have on a Sunday morning, to work energetically the dough for 15 minutes or more.

Ingredients:

  • For every egg used 100 gr of flour need to be added.

How to do it:

  1. Place the flour in a wooden board, or if you don’t have it just use any clean surface, as I did. 
  2. Create a hole in the centre of the flour and brake the eggs, adding a pinch of salt. 
  3. Start beating the eggs while collecting small amounts of flour from the sides. 
  4. Add gradually the flour to the eggs until obtaining a dough which will need to be worked for 15 minutes until smooth.

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Le Marche quality Pasta: Marcozzi di Campofilone

Le Marche quality Pasta: Marcozzi di Campofilone | Le Marche and Food | Scoop.it

Marcozzi, is a delicious egg pasta, delicate yet tasty. This is obtained by following a strict artisonal tradition of pasta making. Only natural ingredients are selected and used for this excellent product.

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