Have you tasted any artisanal Marche pasta so delicious? Mymarca pastas look and taste like home made and are available in many unusual shapes and sizes.

I remember the pasta made by hand by my grandmother that truly tasted of grain, so good that as a child I’d steal a bit as soon as it was drained to taste without sauce.

The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history.  

The old tradition of home-made pasta. In Marche region the pasta all’uovo (with eggs) and the pasta di semola (with bran) are made by craftsmen with their secret and special methods.

A mention to the special Maccheroncini di Campofilone Spinosi.
Campofilone a small town in the Ascoli Provine,  It is so delicate (it melts in the mouth) to be found on prestigious tables and in international shop windows, with no consequences to its peculiarity and craft qualities.
Two ingredients only, the recipe is: hard grain flour, eggs. Women, who hand down this art, make Maccheroncini di Campofilone just by hand.
Latini craftsmen use the best quality grain when making Pasta di semola (with bran). Each variety of durum wheat has its own color, aroma, flavor and texture. The production is in complete compliance with the traditional methods and craftsmanship.
This pasta is high in protein and has excellent organolectic characteristics, and evereday Italian recipes from a professional chef inspired by the Italian and Mediterranean cuisine.