Linguine Aglio e Prezzemolo - Filotea

Filotea’s Linguine Aglio e Prezzemolo is a gently flavored take on the classic long pasta, infused with garlic and parsley. It’s made in Italy’s Marche region using the same slow-drying, small-batch process Filotea is known for, so you get that silky, nearly fresh-pasta texture with a subtle herbal aroma. Try it with delicate seafood sauces, a drizzle of good olive oil, or simple sautéed vegetables—the garlic and parsley already built in mean you can keep the rest minimal. It cooks fast (just a few minutes), making it perfect for an effortless but elegant dinner. Ingredients Durum wheat semolina, wheat flour type “00”, dehydrated parsley (1%), dehydrated garlic (1%), fresh eggs (27%). About the producer: Italy takes pasta seriously, and Filotea is no different 🇮🇹 Based in Italy’s Marche region, founders Pietro and Francesco set out to recreate the handmade egg pasta that generations of nonne have been serving at Sunday family lunches for centuries—not just create another industrial pasta company. Instead of chasing volume, Filotea focuses on a handful of traditional recipes, using fresh eggs, high-quality durum wheat semolina, and slow drying at low temperatures to preserve the delicate flavor and texture of fresh pasta. Their recipe is unusual. Instead of using only semolina, they combine durum wheat semolina, Italian “00” flour and 27% fresh eggs, which is what gives the pasta its delicate, almost fresh-pasta texture.  The pasta is rolled exceptionally thin, then cut and dried for over 24 hours, giving it the light, silky texture of fresh egg pasta with the convenience of dried. It cooks in just a few minutes, and the rough surface holds onto sauces beautifully. Try it out on your next pasta night—egg pasta is traditionally paired with richer sauces—ragù, mushrooms, butter and sage, truffles, cream sauces, and slow-cooked meats. Regular pasta is often preferred for tomato sauces, seafood, pesto, and simpler olive oil-based dishes. Buon appetito! 🍝