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..


Orecchiette alla crudaiola

Orecchiette alla crudaiola

Ingredients for 4 persons: 300 g of Orecchiette Filotea 20 cherry tomatoes 150 g of hard ricotta salata cheese an handful of fresh basil leaves salt…

Orecchiette with turnip tops

Orecchiette with turnip tops

Ingredients for 4 persons: 300 g of Orecchiette Filotea 1,5 kg of turnip tops 2 anchovy fillets in oil 1 clove of garlic chilli pepper…

Chitarrone with Aromatic Herbs and Prosciutto

Chitarrone with Aromatic Herbs and Prosciutto

Ingredients for 4 persons: 250 g of Garlic and Parsley Chitarrone 150 g of cooked Prosciutto some leaves of chives a few sprigs of marjoram 1 shallot 3 tbsp grated Parmigiano…