LE MARCHE PASTA - CAMPOFILONE MARCOZZI

CAMPOFILONE PASTA IN THE NAME OF TRADITION

From the land of the famous Maccheroncini, Marcozzi di Campofilone.

The family-run pasta factory has been producing authentic Campofilone egg pasta for over twenty years. Here, ancient secrets from the past blend with production innovation, without ever forgetting a touch of expert craftsmanship.

Marcozzi di Campofilone is the embodiment of a patient journey of growth. From an artisan workshop to a modern and structured enterprise, a pasta factory always in step with the times. An ever-expanding range of products, present on tables around the world.

WHEN SUNDAY HAD THE FLAVOR OF CELEBRATION

There was a time when the warmth of emotions blossomed around the table. When housewives rose early to repeat an ancient ritual made of simple, expert gestures. There was a time when Grandma Adelina, with her rough, expert hands, kneaded durum wheat semolina and eggs. She rolled out the dough with a rolling pin until it was thin, soft, and golden, and then let it rest in cotton cloths. She then cut the dough into thin strands, which (if you look closely) looked like "angel hair," and left them to dry in a ventilated room. Here is the famous "Sunday pasta": Maccheroncini di Campofilone.

MARCOZZI PASTA RANGE

CAMPOFILONE MARCOZZI pasta range counts on classic traditional shape as Maccheroncini (the classic long pasta from Campofilone), Fettuccine, Tagliatelle, Pappardelle, Linguine, Tonnarelli and Lasagne. To give anyone the possibility to add a special flavour to any dish we created also our FLAVOURED range of Fettuccine with Saffron, Chili Pepper, Porcini mushrooms, Truffle, Spinach, Nettles, Lemon, Black Squid Ink and Sage.

MARCOZZI CAMPOFILONE LEMON FETTUCCINE FROM WITH CHERRY TOMATOES, ZUCCHINI, AND SHRIMP

Ingredients for 4 people

250 g Marcozzi di Campofilone lemon fettuccine

200 g high-quality frozen shrimp

30 datterini or cherry tomatoes (add a few more if you prefer a redder pasta)

2 small light-colored zucchini

2 tablespoons extra virgin olive oil

1 unpeeled garlic clove (optional)

Salt to taste

Preparation

Wash and trim the zucchini, then cut them into 0.5-centimeter cubes. Rinse the cherry tomatoes and score the skins for easier cooking. Heat the oil and garlic over medium heat in a large skillet. Add the zucchini, brown them lightly, and then add the cherry tomatoes; lower the heat and cook covered. When the cherry tomatoes begin to wilt, add the shrimp to the pan with the sauce and cook for a few moments, then season with salt. Cook the lemon fettuccine: let them soften slightly, then gently stir and cook until cooked to your liking. After cooking for a little over a minute, drain the pasta—reserving a few ladles of the pasta water—and toss it with the sauce, adding a little of the reserved cooking liquid if necessary. Serve immediately.