Pappardelle di Campofilone Marcozzi 250g

Campofilone fresh egg pasta is, according to experts, the best pasta in the world! With over 35% egg, artisanal and manual production, Marcozzi fresh egg Pappardelle are incredibly light and delicious. They go perfectly with many tomato sauces and especially Tuscan-style ragu (meat sauces)... Cooking time 6/7 minutes for a result as tasty as fresh pasta.  Store in a cool, dry place, away from daylight. It is in the small medieval village of Campofilone, nestled in the hills of the Marche, bathed by the Adriatic Sea, that the Marcozzi family produces its "fresh egg pasta from Campofilone", a mark of gastronomic excellence. From 1400 to today all the secrets of the art of egg dough in Campofilone have been handed down in the family from generation to generation, the new ones implementing them with the same passion as their ancestors and always respecting tradition. Among the most famous pasta produced, Pappardelle with fresh eggs. This pasta is made by hand with fresh eggs from free-range hens raised without antibiotics and high-quality durum wheat semolina rich in fiber from sustainable agriculture in the region. They are extruded in a bronze mold to give them that rough texture that clings well to sauces, then stretched by hand on cellulose sheets and finally dried at low temperature for 48 to 72 hours. Low temperature drying allows all the nutritional qualities of the pasta to be preserved and prevents the development of a compound called Furosina. Furosina is a toxic molecule that is synthesized in fresh pasta from the carbohydrates and proteins it contains when it is dried at temperatures above 60/65°C, a method used by manufacturers to dry their pasta in 2 hours and increase their productivity. The problem is that Furosina alters the functional properties, nutritional values, aroma and colour of the pasta, degrading its nutritional and organoleptic qualities to the detriment of consumers' health. Scientific studies have shown that it is correlated with certain inflammatory processes and certain metabolic pathologies. The stomach upsets that many pasta lovers mistake for gluten intolerance are actually just the side effects of Furosina."