From the Marche Region comes this elegant egg pasta, produced with the kind of care and traditional hand folding techniques by a “Maestro Pastairo”
 
Square type of pasta, thicker than Tagliolini. Filotea Egg Pasta is artisan made from a unique recipe, made of a mixture of durum wheat semolina, 00 flour and fresh eggs, in a slow drying process, at a low temperature.The taste resembles the fresh homemade pasta, but as it is dry, it can still be stored up to two years. Cooking time 3 minutes.
Serving Suggestions: It goes well with meat or fish sauces.
 
Region: Ancona, Le Marche 
 
Ingredients: Durum wheat semolina, eggs (27%), wheat flour (type 00)
CONTAINS: eggs, wheat. Manifactured in a facility that uses molluscs and soybeans ingredients.