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..


Pappardelle with spring herb pesto

This recipe uses what is perhaps the most ancient cheese of Friuli, a region in the northeast corner of Italy. In an old historical document…

Pasta and Vitellotte or Purple Potatoes

Pasta and Vitellotte or Purple Potatoes

Ingredients: 250g Filotea Sunday pennette 4 small vitellotte potatoes 1 clove of garlic Extra virgin olive oil Grated parmesan Chilli to taste Salt to taste…

Pappardelle with creamy mushroom sauce

Pappardelle with creamy mushroom sauce

Ingredients for 4 people: 250 gr. Filotea pappardelle 200 gr. fresh porcini mushrooms 200 gr. button mushrooms 30 gr. dried porcini mushrooms 2 tablespoons plain…