Marcozzi Bronze Die Linguine
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Linguine — meaning "little tongues" in Italian — originated in the Campania region and sits somewhere between spaghetti and fettuccine: flat and wide enough to carry a rich sauce, but slim enough to retain a delicate bite. This version is made by Marcozzi di Campofilone, a family-run pastificio in Le Marche that has been producing the authentic egg pasta of Campofilone for more than 20 years. The pasta is made from just two ingredients — durum wheat semolina and 35.3% fresh free-range eggs — with no water added to the dough. The eggs come from non-intensive farms where the hens are fed non-GMO cereals.
What sets this pasta apart from commercial alternatives is the bronze die extrusion and slow, low-temperature drying. Bronze dies produce a surface that is visibly rougher and more porous than Teflon-extruded pasta, creating significantly more surface area for sauce to grip and cling to. The slow drying preserves the flavour of the wheat and eggs rather than baking it out. The result is a pasta with genuine bite, a clean wheat flavour, and an ability to bind with sauces that mass-produced linguine simply cannot match. Linguine is a natural partner for seafood — prawns, clams, crab — and equally suited to rich cream sauces, pesto, and olive oil-based preparations.
Producer: Marcozzi di Campofilone, a family-run pastificio based in Campofilone, Le Marche, Italy. One of the original seven producers from this small town, which holds one of Italy's oldest pasta-making traditions dating back to the 1400s. The company holds European Organic Certification and uses only Italian-grown durum wheat and free-range eggs.
Ingredients: Durum WHEAT semolina, EGGS 35%
Storage: Ambient. Store in a cool, dry place away from light and direct heat.
