Maccheroncini di Campofilone vs Tajarin
Maccheroncini di Campofilone is hair-fine dried egg strand, almost paper-thin. Tajarin is hair-thin golden egg ribbon.
Side by side, to scale
10 mmMaccheroncini di Campofilone: 250 to 300 mm by 0.8 to 1.2 mm
Tajarin: 250 to 300 mm by 1.5 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 | Hair-thin golden egg ribbon |
| Length | 250 to 300 mm | 250 to 300 mm |
| Width or diameter | 0.8 to 1.2 mm | 1.5 to 3 mm |
| Wall or thickness | 0.3 to 0.5 mm | 0.5 to 0.8 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 1 to 2 min | 1 to 3 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 |
| Pairs with | Meat ragu, Pomodoro, Butter and sage | Butter and sage, Porcini, In brodo |
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.
Tajarin
The pasta is the point, so the sauce is a film: melted butter, truffle, the juices from a roast. Nothing heavier.
Can you swap them?
Not a natural swap. They share 1 sauce: Butter and sage.
Only maccheroncini di campofilone: Meat ragu, Pomodoro.
Only tajarin: Porcini, In brodo.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.