Pappardelle - La Matassine 250gr. Filotea. 20un.
Pappardelle - La Matassine 250gr. Filotea. 20un.
Pappardelle - La Matassine 250gr. Filotea. 20un.
73,94 €
¡ Comprando este producto consigues 36.5 menttos !
free from 20 €
Wider than Tagliatelle.
Ideal for mixing with "selvaggina" sauce.
Baking time 4 MINUTES
Preferred consumption: 2 years.
Company information:
Filotea is a small company, located in the heart of Marche (Ancona), that produces pasta following local traditional methods.
Filotea is a small company, located in the heart of Marche (Ancona), that produces pasta following local traditional methods.
Filotea is a small company that produces pasta following local traditional methods
Achieving an excellent taste is Filotea's priority, and for this reason, the pasta production is based not only on methodical processes but also on a careful monitoring of all the phases of the process, starting from the choice of the best durum wheat flour and fresh eggs.
Filotea's priority is to achieve an excellent taste
The pasta is made following an old recipe from Marche, it is dried very slowly and at a very low temperature, which gives the pasta the authentic "handmade" taste.
It is extremely light and easy to digest.
It also has a rough surface that aids the mixing of sauces exalting the flavour of all the ingredients.
It also has a rough surface that aids the mixing of sauces exalting the flavour of all the ingredients
Wider than Tagliatelle.
Ideal to mix with "selvaggina" sauce.
Baking time 4 MINUTES Best before: 2 years.Company information:Filotea is a small company, located in the heart of Marche (Ancona), which produces pasta following the local traditional methods.
Filotea is a small company, located in the heart of Marche (Ancona), which produces pasta following the local traditional methods
Achieving an excellent taste is Filotea's priority, and for this reason, the pasta production is based not only on methodical processes but also on a careful monitoring of all the phases of the process, starting from the choice of the best durum wheat flour and fresh eggs.
The pasta is made following an old Marche recipe, it is dried very slowly and at a very low temperature, which gives the pasta the authentic "handmade" taste.
It is extremely light and easy to digest.
It also has a rough surface that helps the mixing of sauces exalting the flavor of all the ingredients.
More information
Wider than Tagliatelle.
Ideal for mixing with "selvaggina" sauce.
Baking time 4 MINUTES
Preferred consumption: 2 years.
Company information:
Filotea is a small company, located in the heart of Marche (Ancona), that produces pasta following local traditional methods.
Filotea is a small company, located in the heart of Marche (Ancona), that produces pasta following local traditional methods.
Filotea is a small company that produces pasta following local traditional methods
Achieving an excellent taste is Filotea's priority, and for this reason, the pasta production is based not only on methodical processes but also on a careful monitoring of all the phases of the process, starting from the choice of the best durum wheat flour and fresh eggs.
Filotea's priority is to achieve an excellent taste
The pasta is made following an old recipe from Marche, it is dried very slowly and at a very low temperature, which gives the pasta the authentic "handmade" taste.
It is extremely light and easy to digest.
It also has a rough surface that aids the mixing of sauces exalting the flavour of all the ingredients.
It also has a rough surface that aids the mixing of sauces exalting the flavour of all the ingredients
Wider than Tagliatelle.
Ideal to mix with "selvaggina" sauce.
Baking time 4 MINUTES Best before: 2 years.Company information:Filotea is a small company, located in the heart of Marche (Ancona), which produces pasta following the local traditional methods.
Filotea is a small company, located in the heart of Marche (Ancona), which produces pasta following the local traditional methods
Achieving an excellent taste is Filotea's priority, and for this reason, the pasta production is based not only on methodical processes but also on a careful monitoring of all the phases of the process, starting from the choice of the best durum wheat flour and fresh eggs.
The pasta is made following an old Marche recipe, it is dried very slowly and at a very low temperature, which gives the pasta the authentic "handmade" taste.
It is extremely light and easy to digest.
It also has a rough surface that helps the mixing of sauces exalting the flavor of all the ingredients.
