Maccheroncini di Campofilone
mak-keh-ron-CHEE-nee dee kam-poh-fee-LOH-neh
Hair-fine dried egg strand, almost paper-thin.
1 mm wide, 0.4 mm thick
Name. Little macaroni from Campofilone, a town in the Marche. Protected geographical indication since 2013.
How to cook maccheroncini di campofilone: 1 to 2 minutes, with a timer
What it is
Maccheroncini di Campofilone are the finest egg pasta in Italy: a sheet rolled almost transparent and cut into strands about a millimetre wide, then dried on paper. The dough uses up to ten eggs per kilo of flour and nothing else. The name has PGI protection.
They cook in a minute or two and are traditionally served with a meat ragu that the fine strands soak up, or with a simple tomato.
How to cook maccheroncini di campofilone
1 to 2 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
1:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the maccheroncini di campofilone. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Bite a piece at 1 minute. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
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.
Pairs with: Meat ragu · Pomodoro · Butter and sage
Classic plates: Maccheroncini di Campofilone al ragu, Maccheroncini al sugo di pomodoro.
Nutrition
Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No maccheroncini di campofilone? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
maccheroncini, capelli d'angelo di Campofilone.
Read more
Semolina versus egg dough: the two doughs of Italian pasta
The difference between durum semolina pasta and egg pasta: flour, water, eggs, where each is made, how each cooks, and which sauces each dough wants.
Pasta di Gragnano PGI: the town that made dried pasta an industry
What the Gragnano PGI protects, why the town near Naples became the capital of dried pasta, and what the mark means on a box.
Sources
- Cook time: PGI specification: 1 to 2 min.
- Photograph: Maccheroncini campofilone.jpg, Popo le Chien, CC0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.