250 gr
Ingredients: durum wheat semolina, eggs from 33 to 35.30%, water. It contains allergens: wheat, eggs. Best Before: 16/9/2016

Availability: Out of stock

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Handcraft procedure, kneaded with eggs.



Marcozzi di Campofilone According to a local culinary tale, the pasta making tradition of Campofilone began in 1400. But the first official written documents, related to a thin kind of pasta known as "angel's hair", go back to the Council of Trent in 1560 where it was mentioned as being “so thin that it would melt in your mouth". According to the artisan tradition of Campofilone, the firm has over a decade of experience in egg pasta production and marketing. Our philosophy has always been focused on the products quality, on full respect of tradition and client satisfaction.

Tips of Use

Maltagliati con verdure e panna


  • 250gr di Maltagliati
  • 1 peperone rosso
  • 1 peperone giallo
  • 1 peperone verde
  • 400gr di pomodori maturi
  • 250gr di panna liquida
  • 1 noce di burro
  • 1 spicchio d'aglio
  • prezzemolo
  • sale
  • pepe


Eliminare i torsoli, i semi e i filamenti bianchi ai peperoni e taglirli a dadini.Eliminare i semi dai pomodori e tagliarli a pezzetti. In un tegame far sciogliere una noce di burro, fare dorare uno spicchio d'aglio, unire i peperoni e i pomodori, insaporire a fuoco medio per 3-5 minuti.
Togliere l'aglio, cuocere per altri 10 minuti, salare e pepare, unire la panna ed amalgamare bene il tutto. In abbondante acqua salata cuocere i maltagliati, scolarli al dente e versarli nel tegame, mescolare, aggiungere il prezzemolo e il tutto è pronto per essere servito nel piatto.


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