La Pasta di Aldo

La Pasta di Aldo was created in the town of Monte San Giusto, a charming spot in the inland of the Marches region that straddles the Adriatic Sea and Sibylline Mountains.

Embodied within the pasta are the glistening golden hues of the wheat fields that submerge our hills in summer. With a perfect roughness that tickles the taste buds, our pasta is redolent of the authentic taste of yesteryear, when our grandmothers would prepare the dough while singing, as if to instil their harmonies and joy into is very fabric.

The first point of interest derives from the name ALDO: an acronym made up of the first two letters of the surnames of Maria ALzapiedi and Luigi DOnnari, the creators and engineers behind this culinary masterpiece.

The pasta originates from the union of their hearts, united in their passion for quality and beauty. But is also originates from their sharp minds, from an ancient wisdom and from expertise developed night after night, when Luigi and Maria would combine the wheat flour with the eggs and dry it out in the quest for the perfect balance. They would calculate the right times for an optimal consistency and for a pasta that would ensure both quality and practicality.

Method

A rigorous selection of the base materials and production methods that go beyond the traditional art of artisan pasta making, an indefatigable dedication and pure mastery: these are the secrets of La Pasta di Aldo, a genuine masterpiece to be kept in the pantry of any self-respecting gourmand.

A different mix of durum wheat flour is used for each kind of pasta; the dough is mixed with the utmost care and worked in order to ensure that it is soft. The sheets are cut and then inserted onto special rods that are hung from frames and placed in the drying room, to allow for a slow, natural, tailor-made and low temperature drying process. It is more of a traditional ritual than a method.

La Pasta di Aldo stands out for its superior cooking performance. When it is added to the pan after cooking, it retains the sauce like few other pastas can. Thanks to its rough and permeable texture, you can savour the pure joy of a unique taste and the substance of tradition that inspired it.

Find out all the shapes of taste:

Tagliatelle, Chitarrine, Maccheroncini, Pappardelle, Tagliatelle Amalfitane, Tagliatelle with Lemon, Chitarrine with Cuttlefish Ink, Farrini with Spelt, Saracene with Buckwheat, Tagliatelle with Spinach, Tagliatelle with Truffle, Tagliatelle with Saffron, Pasta Maltagliata, Wholewheat Pasta Neno, Lasagna Sheets and Tagliatelle with Tomato.