Tagliatelle - The Art of Tradition

Filotea Tagliatelle is an artisan egg pasta from Italy's Marche region, made from durum wheat semolina and fresh eggs. The dough is bronze drawn and dried slowly at low temperatures, giving it a rough, porous texture that clings beautifully to sauce. Its slightly wider, flat ribbons are the classic match for hearty ragù.

At a glance

• Type: Egg tagliatelle (flat ribbon pasta)
• Maker: Filotea
• Ingredients: Durum wheat semolina and fresh eggs
• Method: Bronze drawn, slow dried at low temperature
• Origin: Marche region, Italy
• Cook time: About 5 minutes

Best for

• Classic tagliatelle al ragù and Bolognese
• Mushroom, butter, and sage sauces
• Creamy and cheese-based sauces
• Weeknight dinners that cook in minutes
• Dinner parties and special-occasion meals
• A thoughtful gift for home cooks who love Italian food

How to use

Boil in abundant salted water for about 5 minutes, then toss with your sauce so the porous strands soak it up. Reserve a little pasta water to bring the sauce together.

Flavor profile

Tender, eggy, and wheat-rich with a rustic bite, built to carry robust, hearty sauces.

About Filotea

Filotea brings authentic Italian pantry staples to U.S. kitchens, partnering with traditional producers who follow time-honored methods.

Made by Filotea, based in Ancona, Marche, Italy.

Learn more: Fresh vs Dried Pasta