Filotea – Spaghettoni Tonnarelli egg pasta (egg whites only) – 8.8 oz

From the Marche region comes this elegant egg pasta, a twist with NO EGG YOLK, Spaghettoni Tonnarelli. Filotea's Artisan Egg Pasta is made from a very unique recipe, passionately created and monitored by a "Mastro Pastaio", who is changing the recipe daily depending on the humidity, temperture and sun. It is made of a mixture of durum wheat semolina, '00' flour and fresh free range eggs - whites ONLY. Thicker than spaghetti, spaghettoni is the big brother, same long, cylindrical shape, but with more "oomph", able to grab on to more sauce, with an artisanal feel that elevates any meal. The dough is bronze drawn and slowly dried at a low temperatures, producing a rough and porous pasta which allows for the perfect absorption of sauces. Each batch is handled with the utmost care to achieve the same perfect result of bright lemony strands of fettuccini. Wrapped using a traditional hand folding technique and resulting in a taste that resembles that of fresh homemade pasta, but being that it is a naturally dried pasta , it can still be stored up to two years. Cooking time is a quick 4 minutes in vigourously salted boiling water. Enjoy al dente, do not over cook.