Our way to make pasta

333pasteFilotea egg pasta is made according to an ancient recipe from Marche and carefully following the same preparation methods that our ‘grandmas’ once used.
Choosing only the best eggs and flour guarantees a genuine product. Furthermore, the pasta is dried very slowly at a low temperature.
This special drying process gives the pasta the authentic flavour typical of homemade pasta.
This patient, artisan preparation guarantees a unique product which is incredibly light and easy to digest while its textured surface helps absord sauces thus exalting the flavour of all ingredients..


Spaghettoni alla Gricia

Spaghettoni alla Gricia

Pasta alla Gricia is a traditional Italian dish, ancestor of the “Amatriciana”. The preparation is simple and the result very good if you use the…

(Italiano) Pappardelle Infuocate

(Italiano) Pappardelle Infuocate

Ingredients for 4 persons: 250 gr of Pappardelle all’uovo Filotea 80 gr of ‘nduja 20 pitted black olives 400 ml of tomato sauce a teaspoon of tomato paste…