The Story
Tagliatelle is one of the great pasta shapes of northern and central Italy — slightly wider than fettuccine, traditionally cut with a knife (tagliare means "to cut" in Italian), and historically the definitive partner for Bolognese ragù. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35.3% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.
The bronze die extrusion produces a rough, porous surface with significantly more grip than smooth, Teflon-extruded pasta — sauce clings to every strand rather than sliding off. Combined with the slow, low-temperature drying that preserves the natural wheat and egg flavour, the result is a pasta with genuine body and bite. Tagliatelle's width gives it the ability to stand up to rich, heavy sauces without collapsing — it is the definitive match for a slow-cooked meat ragù, and works equally well with wild mushroom sauces, braised oxtail, hare, and any dish where the sauce is thick, rich, and needs a pasta that can carry its weight. It is also excellent with butter and sage, porcini cream, or a simple walnut and Parmesan dressing.
Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.
Ingredients: Durum WHEAT semolina, EGGS 35%
Storage: Ambient. Store in a cool, dry place away from light and direct heat.
Net: 250g (serves 4)
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Tagliatelle is one of the great pasta shapes of northern and central Italy — slightly wider than fettuccine, traditionally cut with a knife (tagliare means "to cut" in Italian), and historically the definitive partner for Bolognese ragù. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35.3% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.
The bronze die extrusion produces a rough, porous surface with significantly more grip than smooth, Teflon-extruded pasta — sauce clings to every strand rather than sliding off. Combined with the slow, low-temperature drying that preserves the natural wheat and egg flavour, the result is a pasta with genuine body and bite. Tagliatelle's width gives it the ability to stand up to rich, heavy sauces without collapsing — it is the definitive match for a slow-cooked meat ragù, and works equally well with wild mushroom sauces, braised oxtail, hare, and any dish where the sauce is thick, rich, and needs a pasta that can carry its weight. It is also excellent with butter and sage, porcini cream, or a simple walnut and Parmesan dressing.
Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.
Ingredients: Durum WHEAT semolina, EGGS 35%
Storage: Ambient. Store in a cool, dry place away from light and direct heat.
Net: 250g (serves 4)
