CSQA is the new control body for Maccheroncini di Campofilone PGI , a dry pasta obtained from the processing of eggs and soft wheat flour or durum wheat semolina, produced exclusively in the administrative territory of the municipality of Campofilone (FM).
It is distinguished from other pastas by the thinness of the sheet and the very fine cut , produced according to a centuries-old recipe (it is mentioned in some writings from the 1400s) which has been handed down unchanged.
The dough must be prepared with the best flours (durum wheat semolina or 00 soft wheat flour) and fresh free-range eggs, without adding water, then rolled out into thin sheets and cut into very thin threads and left to dry on characteristic sheets of paper. The dough must consist of 33% eggs (from 7 to 10 for each kg of flour), the ingredients must absolutely be non-GMO and traceable.
"The IGP recognition" says Vincenzo Spinosi of the Campofilone Maccheroncini Producers Association "is that it shows that you don't need who knows what to be unique... 10 eggs, 1 kg of flour and the history of the Campofilone families have made the difference, without inventing nothing futuristic, but putting into practice an attention to the rules and respect for the raw material which is no exception, but a simple reiteration of what has always been done here, paying homage to the egg pasta that relieved the tables on Sundays and on feast days and local traditions, all female, with the women competing to roll out the thinnest dough" . (Source: https://www.salaecucina.it /)
Macaroni of Campofilone IGP