M�rke: Filotea

Tagliatelle

COOKING TIME 4 MINUTES
Flat pasta, less than 1 mm thick that goes well with light sauces or fish.

Filotea egg pasta is made according to an ancient recipe from Marche and carefully following the same preparation methods that our ‘grandmas’ once used.

Choosing only the best eggs and flour guarantees a genuine product. Furthermore, the pasta is dried very slowly at a low temperature.

This special drying process gives the pasta the authentic flavour typical of homemade pasta.

This patient, artisan preparation guarantees a unique product which is incredibly light and easy to digest while its textured surface helps absord sauces thus exalting the flavour of all ingredients.


Recipe: Tagliatelle with Sausage and Artichoke

Ingredients for 4 person:
•250 gr. of Tagliatelle Filotea
•4 italian sausage
•4 artichoke
•1 clove of garlic
•salt
•parsley
•chilli pepper
•extra virgin olive oil

Remove the tough outer leaves of the artichokes and tips, cut them in half and remove the central beard. Cut the artichokes into slices not too thin. Remove the hardest part of the stems and put them with the slices of artichoke in a bowl with water and lemon.

Slowly heat the extra virgin olive oil with the clove of garlic and chili pepper to taste in a pan over low heat. Add the peeled sausage into small pieces, make brown it crushing with a fork. Add the clean artichokes, salt to taste and cook covered for 7/8 minutes.

Cook the Tagliatelle Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce sprinkled with chopped parsley. If you prefer you can replace the chili pepper with a little ground black pepper to be added just before serving.