Maccheroncini di Campofilone vs Tagliolini
Maccheroncini di Campofilone is hair-fine dried egg strand, almost paper-thin. Tagliolini is very narrow egg ribbon, 2 to 3 mm wide.
Side by side, to scale
10 mmMaccheroncini di Campofilone: 250 to 300 mm by 0.8 to 1.2 mm
Tagliolini: 250 to 300 mm by 2 to 3 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | Marche | Piedmont |
| Section | Hair-fine dried egg strand, almost paper-thin | Very narrow egg ribbon, 2 to 3 mm wide |
| Length | 250 to 300 mm | 250 to 300 mm |
| Width or diameter | 0.8 to 1.2 mm | 2 to 3 mm |
| Wall or thickness | 0.3 to 0.5 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 1 to 2 min | 2 to 4 min |
| Brands with a page | not measured | Rummo, La Molisana |
| Catalogue numbers | not measured | Rummo no. 93, La Molisana no. 200 |
| Cook time across brands | not measured | 3 to 4 min |
| Energy, dry, per 100 g | 384 kcal (dry egg pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 14.2 g | 11.3 g |
| Products catalogued | not measured | 7 |
| Pairs with | Meat ragu, Pomodoro, Butter and sage | Butter and sage, In brodo, Lemon and butter, Porcini |
Maccheroncini di Campofilone
So thin that they absorb whatever they are dressed with, and so fragile that the sauce must be added, not tossed. A ragu in the Marche style, a light tomato, or a butter sauce.
Tagliolini
Thin and delicate, so the sauce must be light and quick. Butter and truffle, a meat-roasting juice, a clear broth, a lemon butter. Anything with pieces overwhelms it.
Can you swap them?
Tagliolini for maccheroncini di campofilone: yes, a fresh fine egg ribbon.
Both take Butter and sage.
Only maccheroncini di campofilone: Meat ragu, Pomodoro.
Only tagliolini: In brodo, Lemon and butter, Porcini.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.