Aldo's pasta

Being artisans means studying the Masters, making attempts to reach your own concept of perfection and then testing a method. In the pasta factory we have chosen from La Pasta di Aldo, there is avant-garde, but the processing phases reflect the ways of the authentic housewives of the Marche who, with rhythm and heart, transform the raw materials with precious skill. The Aldo method is made up of attention, details and simplicity.

Having Pasta di Aldo in your pantry means making a valuable online purchase. It means having a special dry pasta for unforgettable lunches and dinners!

Pasta di Aldo is handcrafted. As tradition dictates, there is no water among the ingredients. The egg pasta label is short and concise: durum wheat semolina and 32% chicken eggs. Only Italian raw materials chosen, tested, selected and balanced by Maria and Luigi in order to obtain a biting and fragrant paste with an intense yellow color but at the same time opaque, porosity, elasticity, tenacity. The dough is processed with a few steps to ensure maximum yield of the dough during cooking. Before using a specific untreated semolina, there is the study of wheat that Luigi tackles by proposing cultivation and land techniques to farmers: all in order to start the process of the philosophy of the various lines of La Pasta di Aldo and guarantee the properties of nutrients. The search for eggs presupposes, as a basic principle, certifications to protect the consumer!