La Pasta di Campofilone - Pasta Marilungo

Every time a Masterpiece

Our Pasta is made only with the finest first extraction Durum Wheat grown exclusively in Marche, Umbria and Tuscany

Free range eggs from our territory Marche

The bond with our Territory - Centenary Tradition - Since 1958

La Pasta di Campofilone Marilungo has specialized in the preparation of egg pasta of the highest quality for more than fifty years. Today, we are representative of the century old gastronomic tradition that has made the small medieval Italian town of Campofilone known around the world.

Our close-knit bond with the local territory and its rich history has elevated the reputation of our pasta beyond its humble origins. Following the century old tradition to prepare pasta in order to preserve wheat and eggs during the cold season, Pasta Marilungo has now become widely recognized for its gastronomic excellence and is a proud symbol of identity for Campofilone and its valley.

Our Exquisite Pasta is the result of a rigid production process carried out with the same care, precision and attention taught to us by our ancestors.

All Marilungo Pasta is ISO 22005 certified for its traceability: the “Maccheroncini IGP di Campofilone” was the first egg pasta in Europe to receive the Protected Geographical Indication in 2013. Pasta Marilungo is a “boutique” of egg pasta preparation; our production capacity is purposefully limited in order to guarantee our Clients the absolute maximum quality and the best representation of the Italian Artisanal Excellency.

La Pasta - Man Made as per the Tradition

Marilungo Premium Production

The Marilungo premium production consists of 34 different shapes of Pasta divided into long shapes, short shapes, specialties and organic egg pasta. We make Pasta with durum wheat and fresh pasteurized eggs without any water. Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany exclusively while our eggs are all of Free Range hens in the territory nearby our factory.

The preparation is an artisanal process since the majority of the process is performed manually: today Marilungo pasta making is carried out as has been taught, following century old local traditions.

We prepare our unique dough into a thin “sfoglia”; we cut it into shapes and then lay it on paper sleeves.

We dry our Pasta slowly and gradually for 24 to 30 hours at low temperatures. During the drying process, the Pasta loses about 40% of its weight. Once cooked, the Pasta regains its wet volume and thus just 250g can serve four portions.

The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities.