La Campofilone - Egg pasta

Campofilone is a town central Italy famous for its egg pasta and this, we believe, is the pick of the bunch.

Made using ten fresh eggs per kilo of the finest durham wheat both the kneading and drying process is done slowly to give it an amazing silky texture. The pasta cooks like fresh pasta and is cooked in 2 minutes.

	Maccheroncini (250g)	A thin pasta in between angel hair and linguine.
	Linguine (250g)
	Fettucini (250g)
	Tagliatelle (250g)
	Pappardelle (250g)
	Linguine Nero Sepia (250g)	Linguine with Cuttlefish Ink