Tradition Inspired By Passion

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. 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. 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.

It is more of a traditional ritual than a method.

Maccheroncini

Also known as "Angel's Hair" pasta to some, it is made up of very thin strands (1mm) that take just one minute to cook in boiling water. The impalpable consistency of this pasta means that it can be cooked directly in the sauce without having to be boiled first. When nicely absorbed in the cooking sauce, to the taste it provides the perfect balance between pasta and sauce.

 

INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS 32%

THICKNESS: 1,00 - 1,4 MM

WIDTH: 2 MM

COOKING TIME: 2 / 3 MINUTES

PORTIONS: 250 G / 4 PORTIONS

BOXES: 250 G / 1 KG

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