Maccheroncini di Campofilone IGP is a traditional Italian egg pasta produced by La Campofilone, a renowned pasta maker from the Marche region. This pasta is distinguished by its exceptionally fine strands, measuring between 0.8 to 1.2 millimeters in width and 0.3 to 0.7 millimeters in thickness.

Such thinness allows for rapid cooking, typically requiring just 1-2 minutes in boiling water or even direct cooking in the sauce. ​ In 2013, Maccheroncini di Campofilone received the prestigious Indicazione Geografica Protetta (IGP) status, making it the first Italian egg pasta to earn this designation. This certification ensures that the pasta is produced within the specific geographic area of Campofilone, adhering to traditional methods and using high-quality ingredients. ​ La Campofilone's Maccheroncini di Campofilone IGP is crafted using 100% durum wheat semolina and fresh eggs, without the addition of water.

The pasta is dried slowly over 24 hours, resulting in a product with a net weight of 250 grams, suitable for four servings. Its delicate texture and high absorbency make it ideal for pairing with rich meat ragùs or light seafood sauces.