FreE Shipping on orders over $150

Torchietti Campofilone - Egg Pasta

Price Size Sale Qty
$5.95 8.8oz (250g)


Torchietti Campofilone (Chef's Hat Pasta)

Marcozzi Torchietti is a special pasta cut that creates joy and amazement in the kitchen. It is made only from fresh eggs and durum wheat semolina from the traditional Pasta Campofilonese company. The elegant packaging ensures that the shape and the full pasta taste are preserved. 

Inspired by the old artisanal crafting with the machines for pressing in the late ‘500, the Torchietti are a short egg pasta with the appearance and the flavour of tradition. Rough on the outside and soft on the inside, it’s the typical choice of who seek simple authenticity. They generously holds every kind of sauce. 

The quality of the Marcozzi di Campofilone is officially recognized by the European Organic Certification, which guarantees that the product is obtained with production techniques that respect the environment and human health. A product realized only with Italian durum wheat semolina and eggs obtained from non-intensive farm where the hens are fed with cereals. 

Production Process

Marcozzi di Campofilone Egg Pasta is made of only two ingredients: free-range fresh eggs from non-intensive farms from hens fed with no-GMO cereals and durum wheat semolina obtained from Italian wheat fields. The durum wheat semolina is slowly mixed with the eggs (35% of the total) for at least 30-40 minutes, until the dough is soft and elastic. The dough is worked with bronze dies. This gives the pasta a rough and porous look, ideal for binding with every sauce. The pasta dough is rolled into thin sheets, a thinness that few can obtain and allows a faster cooking time, a delicate taste, and a pasta that is easier to digest. The pasta strands are then manually laid on paper sheets with the edge of a knife. The sides of the paper are then folded in order to protect the product. The paper sheets with the fresh pasta are laid on specific frames and then slowly dried (20-36 hours) at low temperatures (28°-54°C). The drying process is personalized for every shape depending on the humidity and ventilation. Marcozzi applies strict controls to every production: weight control with digital scale, visual control of every produced and dried sheet, humidity control with thermobalance, cooking test and tasting of samples of every batch, control of the potential presence of metallic particles in the packed product with metal detector, chemical and microbiological analysis of samples.

Ingredients: durum wheat semolina, egg 30,3% 

Packaging: 250 g – 4 servings 

Cooking time: 10/12 minutes

Product of Italy


Be the first to write review.
Torchietti Campofilone - Egg Pasta