Chili Fettuccine

Fettuccine al Peperoncino by Filotea, spicy pasta with chili in the dough

Fettuccine al Peperoncino from Filotea are Italian egg ribbons with chili in the dough, bronze-drawn and gently dried. Spicy pasta for crispy fried meat, vegetables, or a simple garlic sauce.

If you are looking for spicy pasta that already carries its heat in the dough, you have found it with these Fettuccine. These spicy noodles from Filotea, Fettuccine al Peperoncino, are rolled from fresh eggs, durum wheat semolina, a small portion of Tipo 00 wheat flour, and chili, produced at the manufactory in Ancona in the Marche region. The heat is in the pasta dough itself, not just in the sauce.

Fiery, spicy, with a noticeable afterburn

The chili flakes in the dough ensure a consistent, pleasant spiciness that only truly unfolds after a few bites, rather than exploding on the tongue immediately. Anyone who likes peperoncino knows this slow afterburn.

With these Fettuccine, the bronze-drawing process also ensures a rough, porous surface. Fiery, spicy, textured – the spicy note adheres to the pasta instead of disappearing into the water during cooking.

You can identify the spice even before cooking by the small red dots in the dough, distributed like pepper in a pastry. After 5 minutes in salted water, the pasta is al dente, and the heat remains surprisingly stable.

How spicy a noodle actually tastes in the end depends heavily on the amount of chili used – at Filotea, the dosage is chosen so that the spiciness remains present without completely overpowering the egg flavor of the pasta.

For crispy fried meat, vegetables, and garlic

Spicy pasta like this calls for simple partners: crispy fried bacon, roasted zucchini, or a straightforward Aglio-e-Olio sauce with plenty of garlic are more than enough to create a well-rounded dish. Sauces that are too sweet would only dilute the heat.

For these Fettuccine al Peperoncino, olive oil, plenty of garlic, and quickly sautéed shrimp are all the dish needs. For those who prefer it milder, opt for the classic Fettuccine from the same producer, or combine them with the spicy Sugo Peperoncino for even more fire.

These Fettuccine also pair well with a simple tomato sauce with plenty of fresh basil, because the sweetness of the tomato creates a pleasant balance to the heat in the dough.

Two friends, one idea, born in Ancona in 2005

Pietro Giugliarelli and Francesco Severoni founded Filotea in 2005, as Pietro Giugliarelli likes to tell it to this day, out of the conviction that pasta should be created by hand again, rather than on an assembly line.

The first noodles were created in a tiny basement room in Sant'Elpidio a Mare; today, Filotea produces in the industrial area of Ancona and supplies customers in more than 50 countries. The dough is bronze-drawn and then dried for 24 hours at low temperature before it goes into the 250g package – in the case of the spicy pasta, the chili goes directly into the dough, not just as flakes on top.

Anyone who wants to buy spicy pasta frequently will quickly notice: this evenly distributed heat in the dough is more elaborate than a simple shot of chili oil over the finished sauce, but it is significantly more consistent in result.

Oil, garlic, parsley, done

Boil for 5 minutes in plenty of salted water, drain, and mix with olive oil, garlic, and parsley – this spicy pasta needs nothing more. If you would like to discover further spicy shapes, you will also find classic and mild ribbon pasta for every occasion in the Filotea collection.