Maccheroncini di Campofilone
Maccheroncini di Campofilone are a very fine egg pasta, a traditional IGP specialty from the small village of Campofilone in the Marche region. Characterized by a delicate texture and golden-yellow color, they are made with simple ingredients: flour and eggs. Perfect when dressed with homemade ragù, they represent the excellence of Marche pastry-making tradition.
Preparation
- 1
Prepare the ragù: soften finely chopped onion, carrot, and celery in hot oil. Add the ground meat and brown it over medium-high heat, stirring often.
- 2
Deglaze with red wine and let it evaporate completely. Add the peeled tomatoes, salt, and pepper. Cover and simmer over low heat for 45-50 minutes, stirring occasionally.
- 3
While the ragù cooks, prepare the pasta: pour the flour in a mound on a work surface, create a well in the center, and crack the eggs into it.
- 4
Begin incorporating the flour with a fork, then knead with your hands until you have a smooth and elastic dough. If needed, add a pinch of salt while kneading.
- 5
Let the dough rest, covered with a bowl, for 15-20 minutes, then divide it into 3-4 portions for easier rolling.
- 6
Roll out each portion very thinly with a rolling pin until you have a transparent sheet. This is the secret to authentic maccheroncini.
- 7
Cut the sheet into long, thin strands, similar to hair. Let them dry for a few minutes on a kitchen towel.
- 8
Bring a pot of salted water to a boil and cook the maccheroncini for 3-4 minutes, until they float to the surface and are al dente.
- 9
Drain the pasta and transfer it to a serving dish. Pour the hot ragù over it and toss gently.
- 10
Finish the dish with a generous grating of Parmigiano Reggiano and a sprinkle of fresh black pepper.
Chef's Tips
The sheet must be very thin: this is the distinctive feature of this pasta. If you are not confident with a rolling pin, you can use a pasta machine. You can prepare the ragù the day before to intensify its flavor.