"Nonno Grano" Emmer Pasta "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.

"Nonno Grano" is a hand-worked specialty made with semi-wholemeal dicoccum emmer flour (Triticum turgidum dicoccum), the ancient ancestor of modern wheat: a long, rustic shape with a full-bodied flavour, rich in fibre.

It cooks in just 2 minutes and is ideal with simple vegetable- or legume-based condiments.

Ingredients: semi-wholemeal emmer flour (triticum turgidum dicoccum), water.

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.