Egg Pappardelle "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 their grandmothers made 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 drying at low temperature for 24 hours: a method that today brings Ancona's pasta to tables in over 60 countries around the world.

Wide, rough-textured pappardelle, extruded with durum wheat semolina and fresh eggs (27%), designed to hold onto rich sauces beautifully, from wild boar ragù to mushroom and truffle sauces.

Cooks in 8 minutes.

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

Expiry dates vary depending on the batch available in stock: for the exact date of this product, write to us at info@lunanuovatartufi.com.