WellEatable Organic Italian Pasta
Organic Italian Pasta. Slowly Crafted in Campofilone.
From broad, delicate egg ribbons to hearty whole-grain strands, discover three organic pastas crafted in Campofilone, Italy. Choose pappardelle for generous sauces, fettuccine for a delicate bite, or farro spaghetti alla chitarra for naturally nutty, whole-grain character.
• Organic Italian ingredients: Our egg pastas combine 100% Italian-grown and milled organic durum wheat semolina with 35.3% organic Italian free-range eggs. Our farro pasta is made with organic whole-grain spelt grown and milled in Italy and water.
• Patiently worked, bronze-die extruded: The dough is kneaded for 30–40 minutes, then extruded through bronze dies for a rough, porous surface that holds sauces beautifully.
• Folded and laid flat by hand: Each ribbon or strand is folded back on itself in half and laid flat on traditional paper sheets, following the Campofilone method.
• Slowly dried: 22–26 hours at low temperatures of 28–55°C.
Three Shapes. Three Ways to Enjoy.
• Egg Pappardelle: Broad, delicate ribbons for slow-cooked ragù, mushrooms, or creamy sauces. Cook for 6–8 minutes.
• Egg Fettuccine: Thin, delicate ribbons for butter and sage, creamy sauces, or a simple tomato sauce. Cook for 2–3 minutes.
• Farro Spaghetti alla Chitarra: Square-cut whole-grain strands with a naturally nutty flavor. Pair with sautéed vegetables, mushrooms, or tomato and extra virgin olive oil. Cook for 6–8 minutes.
Naturally occurring nutrition: Both egg pastas provide 9 g protein per 2 oz (56 g) dry serving. Farro pasta provides 4 g fiber per 2 oz (56 g) dry serving and is plant-based.
Choose your 3-pack: Each product includes three 8.8 oz (250 g) packages of the same pasta, 750 g total. Photos show individual packages.
