MACCHERONCINI DI CAMPOFILONE is from the region of Le Marche. They are thin strands of egg-based pasta, similar to capelli d’angelo.
These egg pasta strands are made at home by rolling the dough as thin as possible. It is then rolled up and cut as fine as possible. Recipe and technique for making this pasta is hundreds of years old.
Because the eggs help make this pasta quite robust, it is very happy being served with equally robust and meaty sauces.