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%)

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