Tagliolini are the narrowest ribbon pasta. Slightly wider than Capelli.
Pairs excellently with meat and fish sauces.

Filotea produces dry egg pasta in the Marche region (Central Italy) using the finest raw materials and a unique recipe with artisanal preparation methods. The result is an egg noodle reminiscent of homemade pasta traditionally prepared by grandmothers. It is light and easily digestible, while its textured surface helps to absorb sauces, enhancing the flavor of all ingredients. Filotea is regarded by the leading Gambero Rosso guide as one of the "Top Italian Food & Beverage Experience."

Filotea:

Love for detail, the desire to do it well.

"WE RENEW TRADITION EVERY DAY"

This is what drives Filotea to produce an egg pasta made according to an old recipe from the Marche region.

A handcrafted product that smells of pure ingredients, Sunday meals, community, and "the experienced hands of grandmothers" mixed with the laughter of curious watching children.

The artisanal processing, constantly seeking the most authentic taste, is fundamental to obtaining a unique product characterized by exceptional lightness and digestibility, which refines every dish with its porous texture.

The selection of flour, the careful choice of durum wheat semolina, and the freshest eggs are the way to show that at Filotea we believe that Italian tradition is a value to be carried forward every day with ever renewed passion.

Ingredients: durum wheat semolina, EGGS 27%, WHEAT FLOUR

May contain traces of soy, mollusks and mustard