Filotea

ration phases, starting from the choice of flour, durum wheat flour and fresh eggs. The secret of our tradition
Filotea egg pasta is made according to an ancient recipe from Marche and carefully following the same preparation methods that our ‘grandmas’ once used. 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 absorb sauces thus exalting the flavour of all the ingredients.