I love fresh pasta, but finding time in my busy schedule to make it myself can seem like a chore. Thankfully, I recently discovered Filotea Pasta. Although not fresh, it tastes just like homemade—following an ancient recipe from le Marche, Italy, Filotea is made with fresh eggs and high quality semolina before slowly drying naturally for 70 hours, to develop the flavor typical of homemade pasta. My favorite variety is pappardelle, because the width and coarseness of the noodles is a great partner for many sauces—the pasta soaks up the sauce so that you get the ultimate taste in every bite. And with a cook time of only 4 minutes (that's nearly half the time of most dry pastas), getting fresh pasta flavor at home couldn't be quicker or easier.