Fettuccine with Nettle - Marcozzi di Campoflione
The Marcozzi di Campofilone pasta maker interprets Fettuccine with Nettle as a revival of the forgotten flavors of traditional rural cuisine from the Marche region. Production begins with a dense dough made from durum wheat semolina from an Italian supply chain and selected fresh eggs, enriched with finely chopped nettle, which gives the pasta sheet a natural dark green color and a subtly savory aromatic note. Following the historic method of the village, the dough is rigorously prepared without adding water, resulting in a protein-rich pasta with a firm structure that retains its shape perfectly, ensuring an even distribution of the herbal component throughout every single fettuccine.
The secret of Marcozzi quality lies in the natural drying process, carried out with exceptional patience on cellulose frames. This prolonged resting period at moderate temperatures helps prevent alteration of the nettle's natural chlorophyll and preserves its woodland aromatic bouquet. The result is a fettuccine with extraordinary surface microporosity; the surface is matte and rough, a fundamental technical characteristic that allows the pasta to retain the sauce without letting it slide away. During boiling, the fettuccine release a persistent herbal aroma while maintaining an elastic texture and firm bite that enhance the flavor of the wheat and egg.
In culinary terms, these fettuccine are the protagonists of refined yet wholesome dishes: their aromatic base makes them ideal with farmyard-style ragù, porcini mushrooms or simply a drizzle of extra virgin olive oil and shavings of Marche pecorino cheese. The pasta's ability to double in volume when cooked in water is evidence of the quality of a rich and nutritious pasta sheet, capable of delivering a superior result on the plate compared with industrially produced pasta. Each package is the result of a controlled supply chain that safeguards the identity of Campofilone and guarantees consumers an intact, safe product faithful to the history of the pasta masters, bringing the true taste of nature to the table.
