Filotea
THE COMPANY
Situated in the heart of the Marche, Filotea is a small company that produces pasta as it used to be made. It has made achieving excellent flavour its top priority and for this reason, production is based not only on meticulous processing methods, but also on careful monitoring of all the pasta-making phases, starting with the choice of flour, durum wheat flour and fresh eggs.
PRODUCTION 
Filotea egg pasta is made using the ancient Campofilone recipe and following, to the letter, the same preparation methods that “grandma” once used. Choosing only the best eggs and flour helps to guarantee a genuine product.
Furthermore, the pasta is dried naturally, without the use of artificial dryers. This natural drying process, which can last up to 70 hours, gives it the authentic flavour typical of homemade pasta.

This patient, artisan preparation guarantees a unique product that is extraordinarily light and easily digested, with an excellent ability to absorb sauce that exalts the flavour of all the ingredients.

FILOTEA PRODUCTS

Why is FILOTEA PASTA completely different form all other pasta?


MACCHERONCINI -1 min-


1- BECAUSE IT IS MADE USING A MIXTURE OF FLOUR, DURUM WHEAT SEMOLINA AND

    FRESH EGGS, WHICH GIVES OUR PASTA THE SAME TASTE AS HOMEMADE PASTA

    (other egg pasta is a mixture of only durum wheat semolina and eggs)


2- BECAUSE IT IS DRIED NATURALLY FOR MORE THAN 70 HOURS

    (other pasta is dried in 24 hours in dryers)

  


TAGLIATELLE
-1 min -


CHITARRA
-3 min-

3- BECAUSE IT IS COARSE AND HAS AN EXTRAORDINARY CAPACITY TO ABSORB

SAUCE (other pasta is smooth so sauce slides off it)

4- BECAUSE OUR PASTA HAS VERY SHORT COOKING TIMES; ALMOST ALL SHAPES ARE
  
  READY IN JUST 1 MINUTE (other pasta has longer cooking times)

5- BECAUSE IT TASTES LIKE FRESH HOMEMADE PASTA, BUT AS IT IS DRY IT KEEPS

FOR2 YEARS

 

CHITARRONE
-4 min-


FETTUCCINE
-1 min-

6- BECAUSE IT IS LIGHT AND EASY TO DIGEST

7- BECAUSE ITS GREAT TASTE GUARANTEES VERY HIGH CUSTOMER FIDELITY AND

SATISFACTION

 

TO COOK THE PASTA
 When the water boils, add salt and then the pasta. Boil the pasta for the time indicated on the packet, drain well and serve with plenty of sauce. To prevent the pasta sticking during cooking, add two drops of olive oil to the boiling water.

 

FETTUCCINE SPINACI -1min

LINGUINE
-1 min-

RECIPE FOR ORIGINAL MACCHERONCINI SAUCE
Ingredients for 4 people

•  250 g of maccheroncini pasta
•  1 stalk of celery, 1 carrot, 1 onion
•  300 g of minced meat (a mixture of veal, pork and chicken)
•  beef bones
•  1/2 glass of white wine
•  3 spoonfuls of extra-virgin olive oil, salt and pepper
•  1/2 kg of peeled tomatoes, fresh basil
•  50 g grated Pecorino or Parmesan

  

PAPPARDELLE
-2 min-


MALTAGILATI
-1 min-

Preparation
Brown the finely chopped onion in 3 spoonfuls of extra-virgin olive oil. Add the chopped carrot, celery, salt and pepper. Then add the beef bones and the meat. Let it brown and pour in the white wine. Once the wine has evaporated, add the peeled tomatoes and let the sauce cook for two hours over a moderate heat. Finally, add some fresh basil.


 

QUADRUCCI
-1 min-

FILOTEA srl - Piazza Stamira, 10 - 60122 Ancona - Italy
International Sales/Vendite Internazionali  Phone/Tel +39 347 8831718 - Fax +39 071 55293
www.filoteasrl.com - info@filoteasrl.com