The processing of Maccheroncini di Campofilone is made with fresh egges, flour 00 or durum wheat semolina, without the addition of water. The housewives, also called “vergare” in the local dialect, still use these ingredients and work the dough (“pannella” in dialect”) with big care and love, in full respect of tradition. Once the dough is rolled out, it has to be cut into thin strands and left to dry under sheets of paper. All this has to be done in order to mantain the Maccheroncini intact. Due to the porosity of the pasta, the best sauce for Maccheroncini is ragù, but this does not mean that you can’t match it with other sauces.
Since 1964 the “Sagra nazionale dei maccheroncini di Campofilone” (“National festival of Maccheroncini di Campofilone”) is held every year for a 3-day pure tasting experience that attracts about 15,000 visitors.
In 2008, the Association of Producers of Maccheronici di Campofilone was born with the aim of increasing the total quality in favor of the consumer and to safeguard the characteristics of the product, receiveing the EU recognition IGP.