Filotea Pasta
A pantry essential from Filotea's durum-wheat semolina line. The deep ridges that give rigatoni their name are built to catch, hold and release sauce at every bite; bronze-drawn and slow-dried for an artisan's appetite for sauce.
Robust, wheat-forward and toothsome with a satisfying chew; the bronze-die texture leaves a faint matte roughness that clings to sauce rather than letting it slide off.
Hearty meat ragus, tomato and sausage, all'amatriciana, baked pasta al forno, four-cheese and mac & cheese, or vegetable creams. A workhorse with almost any sauce.
Contains: Wheat/Gluten
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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