Tagliatelle Egg Pasta
La Pasta di Aldo is recognisable for its bright yellow colour which is a result of the high egg to flour ratio (32% egg), a testament to its quality. Most of the production of this very special pasta is done by hand. The dough is kneaded by skilled workers, cut, and slowly air dried over racks at a low temperature. Each shape of pasta is created with a unique semolina flour blend to ensure the pasta is highly porous.
This artisan pasta is also slightly rough in texture. This is due to how porous the product is. Heston Blumenthal notes that La Pasta di Aldo pasta is "so porous that if you leave it next to cheese, it will absorb the smell". It is this characteristic that sets this pasta apart, it can absorb sauces and flavours like no other pasta can. It is full-bodied enough to stand up to robust sauces and flavours and yet light enough to not over-shadow.
Tagliatelle is a very versatile type of pasta and the best known of quality egg pasta. This type of long, fresh pasta is very versatile thanks to its thickness and width (4mm). Although traditionally served with Bolognese sauce, it can be prepared with virtually any kind sauce of sauce (light or heavier) and will never fail to delight the taste buds! For a quick and easy meal enjoy egg tagliatelle accompanied by a simple drizzle of olive or maybe truffle oil so that the natural flavour of the fresh pasta comes through!
Durum wheat semolina, eggs (32%)
La Pasta di Aldo
La Pasta di Aldo was founded by husband and wife team Maria Alzapiedi and Luigi Donnari in the small town of Monte San Giusto in Le Marche. A combination of the first two letters of their names gave rise to the name ALDO.
La Pasta di Aldo is described as the "finest pasta in Italy" by Heston Blumenthal in his book In Search of Perfection and is generally considered to one of the best pasta brands by the Italians.