In breve
The dish in short
- Only fresh eggs and durum wheat semolina (or tipo 00 flour), 7 to 10 eggs to the kilo: the specification allows no water at all.
- Rolled 0.3 mm–0.7 mm thin and cut into threads 0.8 mm–1.2 mm wide and 35 cm–60 cm long.
- Laid on sheets of white paper, 155 g–175 g to a sheet, folded in on four sides and, in Campofilone, dried for 24–36 hours.
- Cooked for only 1–2 minutes, then dressed with a long-simmered red ragù of mixed meats and grated pecorino.
- Only the pasta is protected: the PGI fixes how it is made, not the sauce it is served with.
Il video, Campofilone, Marche
Maccheroncini di Campofilone
The video: Campofilone's very fine dried egg pasta, with a meat ragù
Campofilone's pasta of durum wheat semolina and eggs, with no water, rolled almost transparent, cut into threads about a millimetre wide and dried, served here with a slow red ragù of beef and sausage; only the pasta is protected, an EU PGI since 2013. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 2 h 44 min
- Cooking
- 1 h 31 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 19 steps, as in the recipe.
Altri video
