Maccheroncini al pettine pasta by the company “Pastificio dei Campi” has a truly unique shape which is obtained by using a special machine called ‘baresina’. This machine folds the pasta, so that it can perfectly capture the sauce. This dry pasta is a reinterpretation of the classic version, which is a type of egg-based pasta made with a tool called “comb” (pettine is Italian for comb), which leaves ridges on the pasta surface. The maccheroncini al pettine by “Pastificio dei Campi” are made from durum-wheat semolina of the best quality, grown in the company fields in Apulia according to product specifications established by the PGI certification which the Gragnano pasta has obtained in 2013. 

“Pastificio dei Campi” is located in Gragnano, which has been an ideal location for pasta making since the 16th century. This company is well-rooted in local traditions and carries out a manual processing of its raw materials; moreover, it guarantees full product traceability and transparency and production takes place exclusively in Italy. “Pastificio dei Campi” also strives to minimise its environmental impact and only uses recyclable materials for pasta packaging.

Thanks to its ridges and unique shape, the maccheroncini pasta is ideal to hold sauces and condiments: the best sauce pairing for the maccheroncini is bolognese ragout.