The Pasta Atlasof Italy

Marche / Egg Pasta

Maccheroncini di Campofilone al Ragu

Very fine egg pasta from Campofilone dressed with a restrained meat ragu.

150 minutes Medium Serves 6 thin egg strands

Method

  1. Cook aromatics gently in olive oil.
  2. Add meat and brown thoroughly.
  3. Deglaze with wine.
  4. Add tomatoes and simmer until thick, about 90 minutes.
  5. Cook maccheroncini briefly in salted water.
  6. Toss carefully with ragu and serve with Parmigiano.
Cook's note: This pasta can overcook fast. Start checking after one minute if using true Campofilone-style noodles.

Why this dish belongs to Marche

Campofilone is known for delicate dried egg pasta. The noodle cooks quickly and needs a sauce that coats without crushing it.

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