The Fettuccine from La Campofilone is made with Durum Wheat Semolina that grows in their field in the Marche region and fresh eggs from their farm. La Capofilone Fettuccine is also bronze extruded, which gives the artisanal pasta a rough texture that better absorbs the sauce and is dried at low temperature for up to 18 hours for a better al dente bite.\nEnjoy Fettuccine with a Mushroom Sauce or Ragu’!\nLa Campofilone company is located in the town of Campofilone in the Marche region and makes dried egg pasta with the freshest ingredients possible focusing only on high quality. Since 2013, the Campofilone Chain has become an association of farmers who produce the wheat that becomes the semolina in their pasta. In 2015 they started their first chicken farm, where they feed chickens with only noble grains.\nIngredients: Italian Durum Wheat, Fresh Eggs\nDirections: Cooking time: 1-2 minutes in boiling water
