Handmade Egg Tagliolini "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.

Thin, hand-worked tagliolini made with fresh eggs: a delicate format, perfect with light sauces based on butter, truffle or fish. Cooks in just 2 minutes, serves 4.

Ingredients: durum wheat semolina, eggs, 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.