From the Marche Region comes this elegant egg pasta, produced with the kind of care and traditional hand folding techniques by a “Maestro Pastairo”
 
Rough pasta. Filotea Egg Pasta from Ancona in the Le Marche region is handcrafted following a local recipe and combines the best of traditional artisan methods and modern innovation. It is made of a mixture of durum wheat semolina, 00 flour and fresh eggs from free-range Le Marche chicken and allowed to dry in a slow 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.
 
Region: Ancona, Le Marche 
 
Cooking time 8 minutes
 
Ingredients: Durum WHEAT (GLUTEN) semolina, EGGS (27%), WHEAT (GLUTEN) flour (type 00).
 
CONTAINS: EGGS, WHEAT (GLUTEN).
Manufactured in a facility that also processes:
BLACK SQUID, SOY and MUSTARD.
 
Size: 8.8 oz