Pappardelle – Filotea – Egg Pasta – Italy (hg)

Filotea pappardelle is a wonderful egg pasta made in the traditional manner in Italy. The Filotea pasta company makes delightful egg pasta with painstaking attention to detail. Everything from the eggs, flours and process. (See Artisan info below for more information.) They utilize traditional bronze dies and a very slow controlled drying process. The result is beautiful pasta that has perfect toothsome qualities and cooks to a perfect al dente in a matter of about 6 minutes! Every time. You will not believe the difference in the taste and texture of real Italian pasta.

Pappardelle has become more popular on chefs’ menus these days but is rarely available in stores (and particularly not this quality variety made in Italy). It  is a wide noodle that is perfect for robust sauces.

Beautifully packaged in an attractive box to protect the long folded strands of wonderfulness that is Filotea pappardelle.

Keep a few boxes on hand for quick dinner or to bring as a hostess gift with a jar of pesto or sauce.

Filotea pappardelle egg pasta 250 g ( 8.8 oz). $8.50


Weight: 1 lb

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!


By utilizing the finest and freshest ingredients, and the 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 this one 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

Bring a large pot of salted water to boil. Cook as package directs for 6 to 7 minutes. Drain. But don't forget to reserve a few cupfuls of the pasta cooking water! It is the real Italian secret to magical pasta dishes. Add as necessary while tossing pasta with sauce.

Recipe Ideas

Lets see . . . this is a tough one. Cook pasta, drain and then toss with red pesto with truffle (do save a cupful of the pasta cooking water to add in as you toss with the pasta--it will make your pasta silky). Add any extras you like (mushrooms, artichoke, grass-fed beef), but all you really need is Parmesan and a glass of wine! That isn't so hard, is it?