| Pasta and bread |
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The authentic Pasta of Campofilone is recognised in the Marche region Marche as a typical and traditional product: it can only be produced in the commune of Campofilone while respecting a rigid discipline of production according to an ancient traditional recipe.
 This pasta is distinguished from other types of pasta made of egg because the bran has to be kneaded with just eggs (without the addition of water or coloured substances or preservatives), in the proportion of 10 eggs per kilogram of bran.
The sheet of pastry created is then cut in lines and through the use of the blade of a pasta knife is separated and places in plaits on sheets of paper for food. The sheets of paper are then folded in such a way as to form a tray, unique in Italy and in the world to spread the pasta on sheets of paper, in fact all the other types of egg pasta are disposed in nests. Afterwards the folded sheets of paper are placed on frames for the drying out process which lasts between 24 and 36 hours at low temperatures in order to eliminate all the humidity contained within the pasta. Once dried out the product is conserved for a minimum of 24 months. Perhaps this is the secret to the success of the pasta of Campofilone, the craftsmanship with its most ingenious and authentic traditions married to the more modern tastes, with the new requirements of the market and the current laws of production. Out of this come excellent results.
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