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Why Deci'Ova?

The "extra thin maccheroncini" of the fifteenth century still belong to our tradition... fruit of the same love and made with the same recipe as once.

The rich and precious dough, the shape obtained by using very sharp knives are the distinguishing features of a special and unique product.

The maccheroncini di Campofilone are famous in Italy and abroad thanks to their unique taste and to a recipe handed down from father to son: as many as "Deci'ova" (10 eggs) for one kg of flour.

The maccheroncini di Campofilone... hand-cut egg pasta, born from a very ancient tradition, but always freshly produced, steaming and appetizing, tempting golden threads.

Campofilone

The Maccheroncini di Campofilone are well known throughout Italy and the world. Thin egg pasta strands, an exclusive dish destined as early as in the sixteenth century to the rich and the powerful, concentrate in themselves the history and the culinary passion of our territory.

Excellence of the ingredients, extra-thin cut, 24 hours' low-temperature drying still today make the Maccheroncini di Campofilone something unique and exclusive.

Impalpable and porous, the "Campofilone Gold" is the most genuine and indisputable example of a superior product that the Carassai family brings to your tables.

Pastificio Artigianale Leonardo Carassai

Pastificio Artigianale Leonardo Carassai is the natural evolution of an entrepreneurial adventure that the Carassai family undertook in 1850, starting with a water mill until today with this artisan factory for the production of Campofilone egg pasta. Tradition and innovation are the common denomination of the company's productive and commercial choices.

The factory can boast a pluriennial experience in the agroindustrial sector which is rooted in tradition and characterises each aspect of the production process.

Quality of raw materials, food safety of products, natural processing cycle, customer satisfaction are the expression of a quality-oriented policy that the company pursues throughout the processing chain: from bran milling to the production of Campofilone egg pasta.

Relying on this competence, the company's business purpose is not limited to the production of foodstuffs but it also embraces a wider view of total quality in terms both of product and of service delivered to the clientele.

Because wanting to do is useless without knowing how to do.

Pastificio Artigianale
Leonardo Carassai srl

P.IVA 02028540447

Via XX Settembre, 38
62013 Campofilone (FM) - Italia

tel (+39) 0734 917025
fax (+39) 0734 935120

deciova@pastificiocarassai.it

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Design: Umberto Capriotti

Maccheroncini di Campofilone

width 0,1 cm
lenght 50 cm
thickness 0,03 cm

Ingredients: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Maccheroncini" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time ½ minute

Tip of the Chef: ideal with "Bolognese sauce" and accompanied by red wine. Keep in a fresh, dry place. (Original moisture 12.5%)

Linguine di Campofilone

width 0,23 cm
lenght 50 cm
thickness 0,06 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Linguine" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time 1 minute

Keep in a fresh, dry place. (Original moisture 12.5%)

Fettuccine di Campofilone

width 0,4 cm
lenght 50 cm
thickness 0,06 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Fettuccine" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time 1 minute

Keep in a fresh, dry place. (Original moisture 12.5%)

Tagliatelle di Campofilone

width 0,74 cm
lenght 50 cm
thickness 0,06 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Tagliatelle" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time 1-2 minutes

Tip of the Chef: ideal with "Bolognese sauce" and accompanied by red wine. Keep in a fresh, dry place. (Original moisture 12.5%)

Fili di Chitarra di Campofilone

width 0,1 cm
lenght 50 cm
thickness 0,03 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Fili di Chitarra" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time ½ minute

Tip of the Chef: ideal with "Bolognese sauce" and accompanied by red wine. Keep in a fresh, dry place. (Original moisture 12.5%)

Pasta alla Chitarra di Campofilone

width 0,12 cm
lenght 50 cm
thickness 0,12 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Pasta alla Chitarra" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time 2-3 minutes

Keep in a fresh, dry place. (Original moisture 12.5%)

Pappardelle di Campofilone

width 1,4 cm
lenght 50 cm
thickness 0,06 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Pappardelle" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Optimum cooking time 1-2 minutes

Keep in a fresh, dry place. (Original moisture 12.5%)

Maltagliati di Campofilone

width undefined
lenght undefined
thickness 0,07 cm

Ingredienti: Durum wheat flour, fresh eggs (30%), wheat 00 flour

Cooking time: For best results while cooking our "Maltagliati" we suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.

Keep in a fresh, dry place. (Original moisture 12.5%)

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