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..


Tagliolini with savoy cabbage

Tagliolini with savoy cabbage

Have you any leftover curly cabbage that you don’t know what to do with? Sauté it in a skillet and add it to some noodles!…

Chitarrone with Mandarin and Matcha

Chitarrone with Mandarin and Matcha

Ingredients for 4 persons: 250 g of Spaghetti Chitarrone Filotea 1 medium potato 1 leek 2 mandarin oranges extra virgin olive oil salt 2 cups…

Tagliatelle with Vodka e Salmon

Tagliatelle with Vodka e Salmon

Ingredients for 4 persons: 250 g of Tagliatelle Le Matassine Filotea 200 g of Smoked Salmon 1 small glass of vodka 1 shallot half a glass…

Maccheroncini with Catalogna Chicory

Maccheroncini with Catalogna Chicory

Ingredients for 4 persons: 250 g of Maccheroncini Filotea 1 head of Catalogna chicory 1 clove garlic chili pepper extra virgin olive oil salt Directions: Start…