Filotea Pasta
The widest of Filotea's egg-pasta cuts and the classic Marche choice for serious sauces: broad, rustic ribbons of bronze-drawn egg pasta, slow-dried at low temperature, with a deliberately rough surface that drinks up rich, slow-cooked ragus.
Generous, velvety yet substantial; richer and silkier than eggless pasta, with a tender bite and a porous texture built to carry heavy sauces.
The traditional partner for game such as wild boar, hare, venison and duck ragu, as well as rich beef or pork ragu, porcini and mushroom sauces, and butter-and-sage. Best with bold, clinging sauces.
Contains: Wheat/Gluten, Eggs
Recipes change — always check the label before buying for an allergy.
Filotea
Filotea is an artisan egg-pasta house from Le Marche, founded in 2005 by Ancona natives Pietro Giugliarelli and Francesco Severoni, who wanted to make pasta as the grandmothers made it for Sunday lunch. From the home of the maccheroncini di Campofilone tradition, they use only Italian raw materials and fresh eggs, bronze drawing and slow drying of at least 24 hours. Their line, 'Fatti di un'altra pasta', reads on English packs as 'Don't be average, be legendary'.
Visit Filotea ↗More good things.
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