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Blog: Antica-Pasta from Campofilone


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TIME IS MASTER
Then comes a very delicate process, the drying of the pasta at low temperature. In the industrial process, this takes place today in less than three hours at up to 100 °C. This causes the starch to gelatinize and important vitamins and amino acids to be lost. This causes the starch to gelatinize, important vitamins and amino acids to be lost, and thus the taste to fall by the wayside. This is because drying at high temperature guarantees a high production output and involves few risks.

In Campofilone, on the other hand, drying is very slow and gradual, at low temperature, which takes 24 to 36 hours. During this processing phase, the product loses about 40% of its weight, allowing to obtain a dry and productive product, equivalent to 250g of pasta for four servings. When cooked at home, the pasta regains the weight lost during the drying process and acquires its distinctive taste, while keeping the nutritional and organoleptic characteristics unchanged. The result is a very special and above all natural product with an excellent taste, which has an optimal absorption capacity for the sauce.

RECIPE: PAPPARDELLE WITH SAUSAGE
Ingredients: 250g pappardelle from Antica Pasta, 1 clove of garlic, 1 sprig of rosemary, 1 tsp fennel seeds, 2 tbsp olive oil, 300g salsiccia fresca chopped, 400g chunky tomatoes, 20g Parmigiano-Reggiano grated, salt, pepper, sugar.

Peel garlic and chop finely. Pluck rosemary needles from the branch. Crush the fennel in a mortar. Heat the olive oil in a frying pan and stir-fry the salsiccia. Add garlic, rosemary and fennel seeds and fry briefly. Add the tomatoes and season with salt, pepper and a pinch of sugar. Let the tomato sauce simmer for about 10 minutes. In the meantime, boil the pasta in plenty of salted water, drain and let it drip off only slightly. Add the cooked pasta to the tomato sauce and let it simmer for a minute while stirring. Serve the dish immediately with grated Parmesan cheese.

RECIPE: PORCINI MUSHROOM PASTA WITH PECORINO SAUCE
Ingredients: 250g porcini fettucine from Antica Pasta, 50g chopped shallots, 40g butter, 40ml dry white wine, 2cl dry vermouth, 250ml poultry stock (from a jar), 200ml cream, 100g medium aged pecorino cheese, basil, lemon juice, salt, pepper

Sauté the chopped shallots in melted butter, deglaze with wine and vermouth, then pour in poultry stock and reduce almost completely. Add the cream, bring to the boil and then blend the sauce vigorously. Strain through a sieve. Finely grate the pecorino cheese and melt it in the hot sauce. Then season with lemon juice, salt and pepper. Toss the cooked pasta in the sauce and serve sprinkled with some fresh basil. - Gerardo


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