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Italian pasta according to a traditional recipe

This Friday 28 April and Saturday 29 April we cordially invite you to taste Filotea's exclusive and traditional pasta and sauces.

The base of this high quality Italian pasta is made of 3 ingredients: Italian durum wheat semolina, Typo 00 flour and up to 30% fresh free-range eggs. The pasta dough is rolled by hand, dried slowly at low temperatures and pressed through bronze. The 'bronze pressing' gives the pasta a rougher and porous surface that is excellent at absorbing sauces and pesto.

At the tasting, expect these exciting pasta creations: 

Fettuccine al Limone with Sugo con Tonno
Pappardelle with Sugo con Ricotta
Spahetti alla Chitarra with Pesto alla Genovese