La Campofilone's Mushroom Fettuccine is made with durum wheat semolina that grows in their field in the Marche region, mushrooms from the Marche hills and fresh eggs from their farm. Campofilone Fettuccine ai Funghi is also extruded in bronze, giving the artisan pasta a rough texture that absorbs sauce better and is dried at low temperatures for up to 18 hours for a better al dente bite. You can't resist the inviting aroma of flavorful La Campofilone Mushroom Fettuccine! Try them with cream, fresh porcini mushrooms and sausages: goodness! The Campofilone company is located in the town of Campofilone in the Marche region and produces dry egg pasta with the freshest possible ingredients focusing only on high quality. Since 2013, the Campofilone chain has become an association of farmers who produce the wheat that becomes the semolina in their pasta. In 2015, they started their first chicken farm, where they feed the chickens with only noble grains. Ingredients: Italian durum wheat semolina, Fresh eggs 33.4%, Dried porcini mushrooms 1.3% Instructions for use: Cooking: 1-2 minutes in boiling water

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