Filotea Egg Fettuccine with Lemon

Filotea Fettuccine egg pasta with lemon is all the rage among the foodies we know. This egg pasta is delicate and makes a delicious side dish. Using an ancient recipe from Marche, Filotea pasta is made from the best eggs and flour (including durum wheat semolina).

Lemon Fettuccine - flat and stranded pasta about 1 cm wide – traditionally served with creamy sauces, including fish sauces. Delightful with artichokes. Don’t miss the opportunity to dress simply with extra virgin olive oil, parsley, and Parmigiano-Reggiano.

This pasta is made with the juice of lemons from Taormina in Sicily. These ribbons of flavor are perfect in the expression through both aroma and taste. 

Filotea pasta is bronze drawn and slowly dried at low temperatures. Thanks to this process it is rough in texture and porous. It is this characteristic that sets this pasta apart, it can absorb sauces and flavours like no other pasta can. It is full-bodied enough to stand up to robust sauces and flavours and yet light enough to not over-shadow them.

Please enjoy “al dente”. Please don’t overcook.

Durum wheat semolina, eggs (30%), wheat flour (00 type), lemon (2%). May contain traces of mollusks and soybeans.