Story: Antica-Pasta from Campofilone | 2/2

Time is Master - The art of slow drying
Drying is a particularly crucial step in the production of high-quality pasta - a process that is far more than just a technical detail. In industrial production today, this process often takes less than three hours at temperatures of up to 100°C. Although this method guarantees a high output and minimizes the production risk, it comes at a price: the starch gelatinizes, valuable vitamins and amino acids are lost and the taste suffers considerably.

Campofilone, on the other hand, takes a completely different approach. Here, the pasta is dried slowly and in stages at a low temperature - a process that takes between 24 and 36 hours. During this phase, the pasta loses around 40% of its weight, resulting in a particularly dry, high-yield product. This care pays off: When cooked, the pasta regains the lost weight by absorbing water - and develops its full, unmistakable flavor.

In addition, the organoleptic and nutritional properties of the pasta are almost completely retained. The result is a product of exceptional naturalness and depth - with a perfect structure to absorb sauces without overpowering them.

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The time that creates flavor
Whether in careful drying or artisanal preparation - in Campofilone, time is not an enemy, but the most important ally. The people there know: Good pasta is not created in a hurry, but through dedication, care and a deep understanding of the ingredients. The recipes show how these special pastas are turned into extraordinary dishes - simple, clear and full of soul. If pasta is a craft, then Campofilone is its master class.

Recipe: Pappardelle with salsiccia
A hearty dish that goes wonderfully with the rustic, characterful pasta from Campofilone - hearty, aromatic and easy to prepare.

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 (from the tin)
- 20g Parmigiano-Reggiano (grated)
- salt, pepper, sugar

Preparation:
Peel and finely chop the garlic. Pluck the rosemary needles and crush the fennel seeds in a mortar. Heat the olive oil in a pan and fry the chopped salsiccia in it. Then add the garlic, rosemary and fennel seeds and fry briefly. Add the chopped tomatoes and season with salt, pepper and a pinch of sugar. Allow the sauce to simmer for about 10 minutes.

In the meantime, cook the pappardelle in plenty of salted water until al dente, drain and add directly to the sauce. Toss briefly, arrange on plates and serve sprinkled with grated Parmigiano. A real feel-good meal.

Recipe: Porcini fettuccine with pecorino sauce
This creamy, aromatic sauce goes perfectly with porcini mushroom pasta and brings both depth and freshness to the plate - an elegant delight.

Ingredients:
- 250g porcini fettuccine from Antica Pasta
- 50g shallots (chopped)
- 40g butter
- 40ml dry white wine
- 2cl dry vermouth
- 250ml chicken stock (from the jar)
- 200ml cream
- 100g medium-aged pecorino (grated)
- fresh basil, lemon juice, salt, pepper


Preparation:
Sauté the shallots in the hot butter until translucent. Deglaze with white wine and vermouth, then pour in the chicken stock and reduce considerably until only a concentrate remains. Add the cream, bring to the boil briefly and then whizz the sauce vigorously with a blender. Pass through a fine sieve.

Now melt the finely grated pecorino in the hot sauce and season with lemon juice, salt and pepper. Toss the al dente pasta in the sauce and serve sprinkled with fresh basil. - Gerardo [TS04/25]