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..


The last minute Spaghetti Chitarrone

The last minute Spaghetti Chitarrone

Ingredients for 4 person: 250 g of Spaghetti Chitarrone Filotea 1 clove of garlic 1 onion 1 tablespoon of died oregano 3 tablespoon of bread…

Pennette with Tuna and Carrots sauce

Pennette with Tuna and Carrots sauce

Ingredients for 4 person: 250 gr of Pennette della domenica Filotea 1 onion 400 g of peeled tomatoes Extra virgin olive oil 3 carrots well…

Maltagliati with Cannellini Beans

Maltagliati with Cannellini Beans

Ingredients for 4 person: 150 g of Maltagliati Filotea 250 g dry cannellini beans 1 bay leaf 1 celery 1 clove of garlic 1 tbsp of…

Pasta: a weapon against stress?

Pasta: a weapon against stress?

Among our fans we found out a real curious character. A modern woman, but not those from the magazine. Somewhat, we could qualify her as…

The new lunch breack approach.

The new lunch breack approach.

The working lunch break allows us to take a breath of fresh air and get away from work. If affected by luck, with your meal…