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..


Mixed pasta Filotea omelette

Mixed pasta Filotea omelette

Ingredients: 200 g of mixed long Filotea pasta (here we use spinach fettuccine and garlic and parsley chitarrone) 4 tablespoons of tomato sauce or whatever…