Filotea Lasagne is a traditional Italian egg pasta produced in the Marche region of central Italy. Made using high-quality durum wheat semolina and fresh eggs, this pasta reflects the region’s long-standing egg pasta tradition.
Unlike most industrial lasagna sheets, Filotea pasta is rolled thin and cut with care, resulting in delicate layers that remain structured after baking. The presence of egg gives the pasta a richer flavor and softer texture compared to standard semolina-only lasagna.
Filotea is known for its slow production process, which preserves the integrity of the dough while maintaining elasticity and bite. The thin sheets absorb sauce beautifully without becoming heavy, making for a well-balanced finished dish.
Lasagne sheets are traditionally layered in baked preparations such as:
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Classic ragù alla bolognese with béchamel
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Spinach and ricotta lasagna
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Mushroom and truffle lasagna
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Vegetable lasagna
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Sausage and tomato lasagna
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White lasagna with cheese and herbs
Because of its thin, egg-based structure, Filotea lasagne bakes evenly and allows sauces to meld seamlessly between layers rather than overpowering the pasta.