Filini are hand-stretched, thin strips of egg pasta with a thickness of 1.5 mm, prepared with fresh eggs from free-range local hens. Best paired with delicate seafood based sauces with clams & mussels or more full-bodied earthy flavours like the Rustichella d’Abruzzo Sugo Porcini.

Rustichella pasta is made with selected durum wheat grown in the Abruzzo region and spring water from the Apennine mountains. The wheat is stone ground and mixed to form a dough which is extruded through bronze dies. These dies create a rough surface texture which enables sauce to cling to the pasta and give the pasta it’s unique grainy surface. The pasta is dried at low temperatures for approximately 50 hours, and it is this slow fermentation process that gives the pasta a superior taste and guarantees even cooking.

Durum wheat semolina, eggs, fresh whole (35%)