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..


Boccolotti with pig’s trotters ragù

Boccolotti with pig’s trotters ragù

Ingredients for 4 persons: 300 gr of Boccolotti Filotea ½ pig’s trotters 1 stick of celery 1 onion 1 carrot 1 sprig of parsley 250 ml of tomato sauce ½ glass of white wine…

Tagliatelle in Aubergine wallet

Tagliatelle in Aubergine wallet

Ingredients for 4 persons: 250 g Tagliatelle Le Matassine Filotea 8 aubergine big slices Tomato sauce Flour 1 Egg Grated Parmigiano Reggiano cheese Salt Peanut Oil Directions: Prepare a…

Boccolotti with Eggplant and Tomatoes

Boccolotti with Eggplant and Tomatoes

Ingredients for 4 persons: 300 gr of Boccolotti Filotea 2 medium eggplants 250 gr of Datterino Tomatoes 1 tbsp of olive past some tufts of fresh oregano (even dry…

Filotea, a Catholic company.

Filotea, a Catholic company.

Filotea is a Catholic company. We are neither better nor worse than other ones, just try to make things by Jesus Christ and in Jesus…

Tagliatelle with Pancetta and Sage

Tagliatelle with Pancetta and Sage

Ingredients for 4 persons: 250 g of Tagliatelle Le Matassine Filotea 1 shallot 200 g of sweet Pancetta Tesa 15 leaves of fresh sauge ½ cup dry white wine  3 tbsp of grated…