Manufacturing Processes

Lavorazione Antica Pasta CampofiloneProduct characteristics

The Maccheroncini of Campofilone are a typical egg pasta of the Marche region, traditionally made using 10 eggs for every kg of durum wheat semolina and worked by hand without the addition of water.
The sheet of dough is extremely thin and finely cutted (0.25mm thick, from 0.8 to 1mm width and 50-55cm long). That is why it is commonly called "Angel's Hair". Due to its original organoleptic characteristics, the product requires specific attention about cooking method and seasonings.

 

 

THE WAY TO QUALITY

  • Selection of ingredients
    The semola is a fine flour milled from durum wheat. We choose the most suitable semolina to obtain a delicate product, and we use only eggs from not-intensive rearing. No water is added in the dough.
  • Knead the dough for at least 20 minutes
    The dough must be malleable and homogeneous. The first step of the process is completely different from the others egg pasta's techniques. Considering that the semolina has a technical absorbing limit, we add eggs until it can absorb them. In this way, the eggs are well preserved. This rule is the same since 1400, when this product was created.
  • Bronze drawing at standard temperature
    The bronze drawing does not alter pasta structure and, at the same time, the constant temperature does not modify its proteical and amino acid components.
  • Lamination
    The lamination creates very thin and not homogeneous pasta sheets. Antica Pasta is one of the few companies in Italy with a lamination below 0.25 mm, in order to obtain a final product whose thickness is not superior to 0.80 mm. (for maccheroncini, linguine, fettuccine, tagliatelle).
  • The sheet of pasta
    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.
  • The drying
    In the past, the pasta was dried simply outdoor under the sun. Today, it stays at controlled temperature, humidity rate and ventilation.
  • Tests and controls
    It's the most modern innovative phase of the processing. Every production lot passes through it: the visual control of every dried sheet; a microbiological test in the middle and at the end of the production; the cooking test with relative tasting.
  • Packaging
    It is the last processing step. It is an exclusively manual phase. The box includes two sheets of pasta. In order to permit the product traceability, every box has a code, lot and shelf life.