What’s better than enjoying a plate of “Maccheroncini of Campofilone”? Tasting the “Maccheroncini”…in Campofilone !The Marcozzi’s, owners of the “Antica Pasta”, welcomed us with great warmth in their company with the kindness of a friend. The kind of friendliness that the people from Le Marche region are able to convey to their guests and make them feel at home.
The passion for this craft tradition is really strong. This feeling was confirmed as soon as the owners informed ud with great pride that November 13th, 2013 was a historic day for the town of Campofilone.
That day the famous Maccheroni received the “Geographical Protected Indication” (GPI) european recognition. GPI is a mark of origin that is awarded by the European Union to those agricultural products and foodstuffs which are produced in a specific geographical area according to a rigorous guideline for the production.
Even today as it once was, the skilled hands knead the durum wheat flour with eggs obtaining large, thin and golden pasta sheets. The “Maccheroncini of Campofilone”, are different from other pasta egg because the flour must be mixed with eggs only, with NO addition of water, no coloring and no preservatives.
The first step of the process is completely different from the others egg pasta’s techniques. The dough is kneaded for at least 20 minutes since it must be malleable and homogeneous. Then it is bronze drawn at standard temperature not to alter pasta structure and to keep its proteical and amino acid components.
The pasta sheets are laminated and become very thin. Their thickness varies from 0.6 to 1.5 mm depending on the shapes.Next step is cutting the pasta in various sizes. According to Campofilone pasta maker’s tradition, this is an extremely delicate phase, assigned to the most expert staff. It consists in putting the pasta on papers, forming a sort of sheet of pasta. This phase is peculiar of Campofilone pasta and it is hand made. It shows that tradition is not only a matter of marketing, but the true description of our products.
Finally there is the drying. In the past, the pasta was dried simply outdoor under the sun. Today, it stays at controlled temperature, humidity rate and ventilation and takes from 24 to 36 hours. Once dried, the product will keep for a minimum of 24 months.
At the end of all the process, there are tests and controls on the pasta. Every production lot passes through it: the visual control of every dried sheet; a microbiological test and the cooking test with relative tasting. The last processing step is the packaging. It is an exclusively manual phase. All the manifacturing process is “made in Italy” handcrafted procedure. The choice of ingredients is the result of a careful selection and constant checks at every stage of production.
The tour of the pasta factory has been an amazing experience! Now, we are ready to pass from theory to practice: the tasting!
A special thanks to the “Antica Pasta” pasta factory in the village of Campofilone for the material kindly provided and the warm welcome! Please find further info about different handcrafted pastas and their artisan tradition at: http://www.anticapasta.it