Campofilone, a synonym for “macaroncini” (threads as fine as the golden hair of the cherubim), has an extraordinary history, thanks to the Spinosi family. Spinosi, a genuine craftsmen, on his frequent trips to Rome, took his macaroncini as gifts for his friends. The pasta is still made today as it was years ago, using bronze drawing plates and iron rollers. For the dough rigorously selected fine durum wheat flours are used, and only whole fresh eggs that are broken by hand. The pasta obtained is rough and porous, and after being cut it is combed by women on the back of a knife, gently laid onto white paper, and then placed on wooden frames (this process is still carried out manually). It is left to dry slowly and gradually at a low temperature allowing for the pasta to maintain unaltered. The taste of wheat and the fragrance of the eggs, remaining firm to perfection when cooked. This pasta will take center stage and requires little dressing. A little salt, butter, and truffle would be perfect. Toss into boiling water for roughly 2 minutes to cook.