Campofilone is situated on a hill on the Adriatic coast of Italy in the Marche region. The making of egg pasta is a tradition in this area. Following this tradition, Ivan Maroni selects the finest durum wheat semolina, combines it with eggs (no water is added) then rolls it out into thin sheets of pasta which are then cut to shape. The cut pasta is laid out on sheets of paper to dry slowly prior to packing. The resultant product is a delicately flavoured pasta produced from only natural ingredients.

The addition of eggs rather than water produces a pasta which is much more delicate than the commercial dry pastas found in most grocery stores. It cooks in just 2 minutes! The Papardelle cut is a long flat pasta, aprroximately 1/2" in width. It works wonders with a meat ragu as well as a creamy white sauce.

Each box contains approximately 8.75 ounces (250gr) of Papperdelli Egg Pasta by Maroni from Campofilone, Italy.