Filotea Tonnarelli egg pasta

Filotea is a boutique artisan pasta maker located in the Marche region of central Italy, specifically in Ancona. Founded in 2005 by Pietro Giugliarelli and Francesco Severoni, the company was born from a desire to recreate the authentic taste of traditional Italian egg pasta as made by grandmothers in the past.

The brand is celebrated for its commitment to high-quality ingredients, including Italian durum wheat semolina, wheat flour (type 00), and fresh eggs. Their manufacturing process is strictly artisanal: the dough is slow-kneaded, bronze-extruded to create a porous surface that absorbs sauces better, and then dried at low temperatures for 24 hours. This manual and patient preparation ensures the pasta remains light and easy to digest while maintaining an exceptional texture. Filotea has grown from a small local workshop into an internationally recognized brand, now exporting its premium pasta to over 60 countries, and it remains an independent, family-run business.