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..


Tagliatelle with Mascarpone and Paprika

Tagliatelle with Mascarpone and Paprika

Ingredients for 4 persons: 250 g of Tagliatelle Le Matassine Filotea 125 g of mascarpone 2 teaspoons of spicy smoked paprika 3 tablespoons of grated Parmesan cheese…

Cannelloni of Maccheroncini

Cannelloni of Maccheroncini

Ingredients for 4 persons: 250 g of Maccheroncini Filotea 300 g of boiled spinach 100 g of Emmenthal salt pepper tomato sauce Directions: Cook the Maccheroncini…

Fried Tagliatelle

Fried Tagliatelle

Ingredients for 6 persons: 250 g of Tagliatelle Filotea 250 g di Béchamel sauce 200 g of fresh mozzarella 350 g of ground beef 2 eggs extra…

Linguine with pesto genovese

Linguine with pesto genovese

Ingredients for 4 persons: 250 gr. of Linguine Filotea 1 potato 4 bunches of basil 2 cloves of garlic 25 gr. of Pecorino cheese 25…