Story: Antica-Pasta from Campofilone | 1/2

Campofilone - where pasta has a soul
In Campofilone, a small village with around 1,800 inhabitants in the Italian Marche region, a centuries-old tradition is upheld: the production of egg pasta from durum wheat semolina - without using any water. Instead, they rely on pure egg yolk, artisanal processing and particularly gentle drying at a low temperature. This elaborate method not only produces pasta with an exceptional taste, but also preserves many of the nutrients it contains - a deliberate counterpoint to the hectic present and its industrial shortcuts.

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Freshness & naturalness as a life principle
The Marchegiani people are tradition-conscious, down-to-earth and have a great appreciation for simplicity. Frugality is not a weakness here, but a virtue. The cuisine of this region reflects precisely this attitude: it is unpretentious, honest and characterized by respect for the product. The most important principle is: only the freshest ingredients may be prepared - in the most natural way possible. The self-image of pasta production in Campofilone is also rooted in this philosophy.

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Craftsmanship with a history
Campofilone, situated on a hill around 350 meters above sea level, is characterized by traditional craftsmanship. A large part of the population has always been involved in the production of pasta - a job that goes back to traditional grandmother's recipes and farming methods. Even today, you can still find small, oven-free workshops in many houses where pasta is made and gently dried by hand - a sight reminiscent of the bakeries of traditional bakers.

What makes Campofilone pasta so special is the dedication - and above all: the patience. The dough consists exclusively of durum wheat semolina and egg yolk. Anyone who has ever tried to knead such a dough by hand knows how much time and effort is needed to create a smooth, homogeneous mass - without any water.

The dough is then rolled out until it is almost translucent. It is then cut into fine shapes, such as tagliatelle or fettuccine, and carefully spread out on sheets of paper - an art that is usually performed by experienced housewives with a practiced hand. Pasta is not produced here, but lived with passion.

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Conclusion: More than just pasta - an expression of culture
Pasta from Campofilone is not just a food - it is a piece of Italian food culture, based on tradition, care and respect for simplicity. In a world where speed is often everything, the people of Le Marche remind us that true quality takes time, dedication and patience. And that's exactly what you can taste in every bite.

The next time you serve tagliatelle, think of Campofilone - and the many hands that make this pasta so special.

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Recipe idea: Tagliatelle with herbs & Robiola
A simple but wonderfully aromatic dish - perfect for showcasing the quality of Campofilone pasta to its best advantage.

Ingredients:
- 250 g tagliatelle from Antica Pasta
- 200 g sliced Robiola cheese
- 2 tomatoes
- 1 clove of garlic
- 1 small onion, finely chopped
- 3 tbsp chopped herbs (parsley, sage, rosemary, thyme)
- olive oil, salt and pepper

Preparation:
Peel, deseed and finely dice the tomatoes. Heat a little olive oil in a pan and fry the garlic and onion until translucent. Then add the diced tomatoes and cook briefly. Season the sauce with salt and pepper and fold in the chopped herbs just before serving.

In the meantime, cook the tagliatelle until al dente, drain and toss in the sauce. Arrange on the plates and top with slices of Robiola cheese. A simple dish that has the soul of the Marche region. - Gerardo [TS04/25]