Our work

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. 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 absorb sauces thus exalting the flavour of all the ingredients.

Why Filotea

Completely different from all other pasta

	Because it is made using a mixture of flour, durum wheat semolina and fresh eggs			Because our pasta has very short cooking time, other kinds of pasta have longer cooking times
	Because it is dried very slowly at a low temperature (other pasta are dried at high temperature in a very short time)			Because it tastes like fresh homemade pasta, but as it is dry, it keeps for 2 years
	Because it has a rough texture and an extraordinary capacity of absorbing sauces (normal pasta has a smooth surface so sauces don’t adhere)			Because it is light and easy to digest