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.

Pappardelle

Pappardelle is a type of pasta that is more suited to stronger flavours. It has its traditional roots in Tuscany, where the condiment par excellence consists of full-bodied sauces with a base of hare and wild boar. Pappardelle is very similar to tagliatelle, but broader (12 mm) and capable of providing intense culinary delight. The size of the wheat flour grains are more noticeable on the palate, lending a full flavour both in terms of taste and touch.

Thanks to its size, Pappardelle boasts an inherent presence that serves to enhance the aesthetics of the dish even further.

 

INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS 32%

THICKNESS: 0,8 - 1,2 MM

WIDTH: 12 MM

COOKING TIME: 4 / 6 MINUTES

PORTIONS: 250 G / 4 PORTIONS

BOXES: 250 G / 1 KG

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