Garlic & Parsley Linguine "Filotea"

Filotea was born in Ancona in 2005 from an idea by two friends from the Marche region, Pietro Giugliarelli and Francesco Severoni, who during a trade fair in London decided to bring back to the table egg pasta made the old way — the way grandmothers used to make it, far removed from industrial spaghetti. Since then, Filotea has worked durum wheat semolina and fresh eggs (27%) following an exclusive artisan recipe, with slow low-temperature drying over 24 hours: a method that today brings Ancona's pasta to tables in over 60 countries around the world.

Egg linguine flavoured with garlic (1%) and parsley (0.5%) worked into the dough: already set to bring character to fish and seafood dishes with minimal effort in the kitchen. Cooks in 4 minutes, serves 4.

Ingredients: durum wheat semolina, eggs, soft wheat flour, garlic (1%), parsley (0.5%).

Best-before dates vary depending on the batch currently in stock: for the exact date of this product, please write to us at info@lunanuovatartufi.com.