Authentic Gourmet Pasta from the Heart of Marche
La Campofilone, founded in 1912, is a pasta producer that uses ingredients from its own production in Marche, Italy.
This region is deeply connected to centuries-old agricultural traditions.
From breeding to cultivation to processing, this pasta is uniquely tied to its territory. It honors the natural cycles and the people who have always lived in harmony with nature.
“Good things take time.”
The first defining characteristic of La Campofilone pasta is its production process.
The philosophy is simple: “It takes the time it takes.” The ingredients are processed in-house using a traditional method where the temperature never exceeds 36°C. The pasta is dried for 24 hours – and up to 48 hours for certain varieties.
La Campofilone produces pasta following classical artisanal traditions. It is renowned for its unique texture and naturally golden color, which comes from the fresh eggs in the recipe.
The pasta is made exclusively from eggs and flour sourced from its own fields – with no additives. Since 2012, La Campofilone has collaborated with research centers at the universities of Teramo, Chieti-Pescara (Abruzzo, Italy), and Florianópolis (Brazil) to study the pasta’s glycemic index.
Cooking time: 1–2 minutes.
