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.

Tagliatelle Amalfitane

Tagliatelle Amalfitane is a transitional format between classic tagliatelle and pappardelle. For some, Tagliatelle Amalfitane is the real tagliatelle, as it is neither too broad nor too narrow. It is the perfect size for a piping-hot dish of egg pasta, perhaps flavoured with typical ingredients from Mediterranean cuisine such as olives, capers and cherry tomatoes.

 

 

INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS 32%

THICKNESS: 0,8 - 1,2 MM

WIDTH: 7 MM

COOKING TIME: 4 / 6 MINUTES

PORTIONS: 250 G / 4 PORTIONS

BOXES: 250 G / 1 KG

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