Egg 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.

Linguine extruded with durum wheat semolina and fresh eggs (27%), made following Filotea's artisan recipe and slowly dried for 24 hours at low temperature, to keep aroma and texture intact.

They cook in 8 minutes and pair with any sauce, from fish sauces to heartier ragùs.

Ingredients: durum wheat semolina, eggs (27%), soft wheat flour.

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.