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..


Pennette della Domenica with Cauliflower

Pennette della Domenica with Cauliflower

Ingredients for 4 person: 250 g of Pennette della Domenica Filotea 1 cauliflower 150 g bacon 3 tablespoon of extra virgin olive oil 10 ciliegina tomatoes…

Boccolotti with baked tomatoes gratin

Boccolotti with baked tomatoes gratin

Ingredients for 4 persons: 300 gr. of Boccolotti Filotea 10 San Marzano Tomatoes 1 clove of garlic grated Pecorino Romano cheese breadcrumbs salt oregano extra virgin olive oil…

Fettuccine with Pepperoni

Fettuccine with Pepperoni

Ingredients for 4 person: 250 of Fettuccine Filotea 3 yellow peppers 1 clove of garlic 15 pitted green olives 400 gr of diced tomato 1 tbsp of extra…