ITALIAN EGG PASTA - TAGLIOLINI
Flat, thin and porous pasta, as long as spaghetti.
Excellent with game ragù, combined with fish sauces or with truffles.
ITALIAN EGG PASTA - FETTUCCINE
Broad egg-pasta ribbons typical of central and southern Italy.
Best enjoyed with meat sauce, venison ragouts or with a tomato sauce with tuna.
ITALIAN EGG PASTA - LINGUINE
Linguine are an egg pasta very similar to the classic spaghetti, but flat in shape rather than round.
Produced following the ancient Marche recipe, they have a very porous surface thanks to the bronze drawing, a detail that guarantees them an excellent ability to retain the sauces.
ITALIAN EGG PASTA - SPAGHETTI PASTA, BLACK SQUID INK
Filotea egg spaghetti alla chitarra pasta is a traditional handmade mixed with black squid ink.
The egg dough of this pasta is passed between the strings of a special instrument, called "Guitar" to obtain a thin spaghetti with a square section.
The classic black color is obtained by adding the cuttlefish ink to the ingredients.