Filotea – Egg Spaghetti alla Chitarra Squid Ink – 17.6 oz

Spaghetti alla Chitarra made with squid ink in the dough. Very impressive and with a delicate taste. Filotea Egg Pasta from Ancona in the Le Marche region is handcrafted following a local recipe and combines the best of traditional artisan methods and modern innovation. It is made of a mixture of durum wheat semolina, 00 flour and fresh eggs from free-range Le Marche chicken and allowed to dry in a slow process, at a low temperature.The taste resembles the fresh homemade pasta, but as it is dry, it can still be stored up to two years. Cooking time 3 minutes.