From Campofilone - a village in Southern Marche, come the world renown and local treasure egg noodle pasta which is still produced much in the same way it has been done since the 1400s.

Made with the finest, no GMO ingredients, such as fresh eggs from free-range hens that are rich in Omega 3 and vitamin E and superfine flour, the Capofilone noodles, in its endless shapes and thicknesses, are both delicious and nutritious. Once the dough is mixed and smooth, it is rolled out very thin and allowed to dry slowly for 2448 hours at a temperature below 36°C. Finally, the egg pasta is weighed and hand-wrapped in paper in the traditional way before it is packed in cardboard or tin boxes, so that is can keep well for a long time whilst retaining its exceptional taste and texture. Campofilone pasta, either by Spinosi, Rossi, de Carlonis, Maroni & Marilungo, has been awarded with countless prizes and commendations, including the  DNV Quality Certification as well as the Good Egg Award from Compassion in World Farming. This pasta works especially well with meat or fish or vegetable sauce but is as delicious simply drizzled with extra-virgin olive-oil and Parmigiano Reggiano cheese. Cooking time 2-5 mi, depending on thickness. Be careful not to overcook the pasta!
Here is one of the yummiest, most simple and traditional recipes for maccheroncini (fine angel-hair noodles):
Maccheroncini  Campofilone with prosciutto (ham) and lemon zest

Ingredients:
3 tablespoon extra-virgin olive-oil
120 g prosciutto crudo cut into strips
350 g maccheroncini
finely grated zest of two organic lemons
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon freshly grated black pepper
1 tablespoon parsley
2-3 tablesoon cooking water 

Preparation:
Bring a large pot of salted water to a boil. Meanwhile heat the oil in a skillet and add the prosciutto cut into strips until pink-ish. Remove from heat. Wash lemons thoroughly, grate lemon zest and, without cleaning the grater, grate the Parmigiano cheese. Combine the two ingredients and keep them aside. When the water boils, drop in the pasta. Cook for about 2 minutes, drain the pasta and toss it into the skillet, adding lemon zest and Parmigiano, plus some cooking water if pasta seems too dry. Dish out, garnish with some parsley and serve imediately with a sprinkle of additional Parmigiano and freshly grated black pepper.