Made in Italy with selected durum wheat semolina and fresh eggs, Antica Pasta brings the pasta-making tradition of Campofilone to your table. Slow drying gives our pasta its delicate golden color, incredible texture, and a porous surface, perfect for absorbing every sauce.
Antica Pasta is delicate and cooks quickly. Follow these simple steps for the best result.
Linguine: 2–3 minutes
Fettuccine: 2–3 minutes
Tagliatelle: 3–4 minutes
Tonnarelli: 5–6 minutes
Pappardelle: 6–8 minutes
Chitarra: 8–10 minutes
Sfoglia: 3–4 minutes
Cooking times may vary slightly depending on the heat and material of the pan.
Always check the instructions on your package and taste before draining.
Handcrafted in Campofilone. Our pasta is made in Campofilone, a small hill town in Italy’s Marche region, where egg pasta has been the beating heart of local life for centuries.
Made with selected Italian ingredients. We combine Italian durum wheat semolina with fresh, high-quality eggs. The result is a pasta with a golden color and an ancient, authentic flavor. We bring tradition to your table, with no compromises and no preservatives.
Designed to hold the sauce. Bronze-drawing gives the pasta a pleasantly rough and porous texture—the perfect secret for capturing sauce and enhancing every bite.
Hand-rolled. Following the tradition of Campofilone, we still hand-roll the long formats onto sheets of paper, preserving their extraordinary delicacy.
Slowly dried, just like in the old days. Slow, controlled drying preserves the pasta's consistency, flavor, and aroma.
QUICK
VEGETARIAN
A rich and flavorful sauce made with dried tomatoes, toasted cashews, parsley, and extra virgin olive oil.
Ready in: 15 minutes
Recommended with: Linguine, Fettuccine, Tagliatelle
Toast the cashews: Heat a small dry nonstick skillet over medium heat. Add the raw cashews and toast, shaking the pan frequently, for 2–3 minutes until they turn golden brown and smell nutty. Watch...
