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..


Baked Orecchiette with Spinach

Baked Orecchiette with Spinach

Ingredients for 4 persons: 300 g of Orecchiette Filotea 200 g of boiled spinach 200 g of diced mortadella 200 g of diced white scamorza grated Parmigiano Reggiano extra virgin olive oil…

Tagliolini with Onions and Lemon

Tagliolini with Onions and Lemon

Ingredients for 4 persons: 250 g di Tagliolini Filotea 2 white onions 80 g of butter parsley grated rind of 1 lemon 3 tbsp of whole milk ginger powder salt…

Spring Spaghetti

Spring Spaghetti

Ingredients for 4 person: 300g Spaghetti Filotea 1 zucchini clear 1 beefsteak tomato extra virgin olive oil aromatic herbs chilli pepper Directions: With a vegetable…

Orecchiette with Purèe of Fava beans

Orecchiette with Purèe of Fava beans

Ingredients for 4 persons: 300 g of Orecchiette Filotea 300 g of dried fava beans peeled a sprig of parsley 1/2 onion extra virgin olive oil salt chilli pepper…