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..


(Italiano) Pappardelle Infuocate

(Italiano) Pappardelle Infuocate

Ingredients for 4 persons: 250 gr of Pappardelle all’uovo Filotea 80 gr of ‘nduja 20 pitted black olives 400 ml of tomato sauce a teaspoon of tomato paste…

Maccheroni and Shrimp Appetizer

Maccheroni and Shrimp Appetizer

Ingredients for 4 person: 100 g of Maccheroncini Filotea 16 prawns or shrimp salt extra virgin olive oil lemon leaves not treated for decoration Directions: Clean the…

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…