A traditional product of the Italian Marche region, namely the province of Campofilone, Maccheroncini di Campofilone is a variety of pasta made with eggs and durum wheat flour. As early as of 1400, Maccheroncini pasta was considered a delectable dish and being the legacy of skillful Campofilone women, the recipe for making them was handed down from one generation to another. Distinguished from other pasta by the thinness of its shreds, Maccheroncinis are favored for their short cooking time; it usually takes only a minute in boiling water or they can be added directly to different sauces before being enjoyed in a number of dishes.
For a truly hearty meal, maccheroncini can be served with meat sauce and a generous amount of pecorino cheese.
Serve with
Pecorino Romano
This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino ... Read more
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