egg linguini

Filotea Egg Linguini

Imported egg linguini from Italy. Crafted with traditional methods to produce a a perfect pasta with just the right amount of structure and chew. There really is a difference between your supermarket pasta and those crafted in Italy. It’s the flour, the eggs, the water. Everything is fresh and the results are delicious. Filotea, a traditional artisan pasta maker, also uses traditional bronze dies which result in a wonderful texture. This texture assists in the commingling of your pasta and sauce. This may seem extravagant for a “pantry staple,” but wait till you whip up a platter of linguini for drop-in guests. They are likely to think YOU made it fresh!

Imported egg linguini from Italy 250 g (8.8oz).

$7.99

Weight: 1 lb

Temporary Unavailable

SKU: PAS004 Category:

Additional Information

Weight 1 lb

Reduced Shipping Costs

Many of our ingredients are perishable and therefore by necessity, require FEDEX Standard Overnight shipping. There is no way around it - it's costly, and understanding shipping calculations practically requires a degree in actuary science!

In order to help defray your cost of shipping, we have incorporated shipping discounts for many of our finer ingredients. These ingredients are noted on the web site and the discounts will be automatically calculated when the ingredient is added to your cart. These discounts are cumalitive, so you could end up with very low or no shipping charges. (dependant on your location)

The best part is that you might as well add that extra pound of mushrooms, a bottle of truffle oil, some pasta or your favorite "pantry staples" because the shipping costs may not even change!

Artisan/History/Story

By utilizing the finest and freshest ingredients, and using time-honored methods of extruding with bronze dies and slowly air drying something truly wonderful happens to pasta. Only small artisanal pasta makers like Filotea from Marche, Italy, can take the time to use these traditional methods: the freshest free-range eggs, durum and semolina flours. The results of their labor of love are evident in this superior pasta. Again, quality over quantity.

How to Prep/Store

Store this fresh dried pasta in your pantry. Cook in salted boiling water for three minutes. Yes--you read that correctly--just three minutes! Drain and serve (always scoop out a cup full of the pasta cooking water first and use to help the consistency of your sauce as you mix together). It is a time-honored technique of Italian grandmothers and one well worth following.

Recipe Ideas

Well since it takes all of three minutes to cook up this  pasta that tastes like you made it yourself--your options are almost endless. A quick weeknight supper couldn't be easier. Particularly if you have a jar of pesto with truffle in the pantry. Of course, linguini with clam sauce would be a breeze as well. Just add a copious serving of fresh grated Parmesan and you are good to go.

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