La Pasta di Aldo will be closed for the summer holidays from August 7th to 22nd. Orders received up to August 6th will be shipped regularly.
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Pasta

Dried egg pasta with semolina, ready for your table

Traditional artisan production method

Egg pasta is one of our culinary traditions, ever since the origins of our peasant tradition, it was prepared at home with fresh eggs and freshly-ground flour, until today when on Sunday our grandmothers used to wake up with the sun to knead and give us flavours and colours that taste like family.
The tradition has been handed down to us, who still have the memory of those tastes in our hearts, but this tradition has often been set aside to fulfil the routine of daily life.
How can we find these ancient flavours of freshly harvested wheat and of the warmth of the sun?
We just have to taste it, to understand that La Pasta di Aldo IS the Egg Pasta.

But not all types of egg pasta are the same, and it is necessary to make the due differences.
First of all, the raw materials.
In addition to using exclusively Italian wheat, the difference just lies in the use of durum wheat semolina, which gives higher porosity thanks to the coarse grain and ensures long-lasting dried egg pasta. Not to mention the lower sugar rate.
Aldo’s egg pasta with semolina is an artisan product that differs from industrial ones because only top quality and mainly local raw materials are used, but above all because the drying time is much longer in handmade pasta, two factors that greatly increase nutritional qualities and give greater cooking resistance than the industrial pasta. If that wasn’t enough, Aldo’s egg pasta, once dried vertically on straws, is collected piece by piece by hand, for a really painstaking quality control, that makes us find an art work for the eyes, as well as for the flavours, inside the box.
Tradition at the base and experimentation on the other side: the types of Aldo’s egg pasta are all different, for instance the one with buckwheat and those with spelt, two flours that are difficult to manage, because their structure, if not well processed, may lead to fragmentation, but La Pasta di Aldo, with skill, experimentation and study, has succeeded in bringing them to our tables.

A special mention goes to Pasta "Neno", produced with Nazareno wheat, an all-Marche chain. Nazareno, name dedicated to Nazareno Strampelli, an agronomist from Macerata, is a grain born from meticulous research, selections, analysis, experimentation lasted years, crossing 5 ancient grain stocks, which led to a new variety of high value. You can buy this special egg pasta online, too.

There are 22 products.

Showing 1-22 of 22 item(s)

Tagliatelle

A timeless shape that is suitable for its thickness and width (4 mm) to every need. Well-known and appreciated for their versatility, egg...

Pappardelle

Pappardelle is the type of pasta for stronger palates. Their origin is in Tuscany, where the condiment par excellence was represented by...

Tagliatelle amalftane

Tagliatelle Amalfitane are the intermediate shape between Classic Tagliatelle and Pappardelle. For some, Tagliatelle Amalfitane are the REAL...

Chitarrine

Born in Abruzzo to be combined with sumptuous sauces such as mixed meat sauce of beef, pork and lamb, or game in general. Full-bodied and well...

Filini

(Or Tagliolini, as they are commonly named in many areas of Italy) They are the "younger brothers" of Tagliatelle, Egg pasta threads, just 2mm...

Maccheroncini

For some, also known as "Angel Hair", they are very thin threads (1mm) that cook in just one minute in boiling water. Their impalpable consistency...

Linguine

Linguine are the pasta par excellence to be enjoyed with fish sauces, as its shape, less thick but wider than the chitarrine, gives it a perfect...

Maltagliata

Pasta Maltagliata is our Short Pasta. Maybe the Pasta that, better than any other, can offer the ideal basis to give free rein to your creativity...

Farrine

The Farrine are our Tagliatelle (4mm) in the variation with spelt flour. The high nutritional value, together with the extreme digestibility, make...

Farrini

Farrini, identical in taste to Farrine, change in shape. 2 mm thinner, they wrap around the fork like a multi-mesh choker made of precious spelt,...

Saracene

Saracene is the name of our Tagliatelle with Buckwheat flour. A flour that, combined with durum wheat semolina, gives body to an extremely noble...

Tagliatelle with saffron

Tagliatelle with Saffron are a real rarity, as unique as precious. The best stigmas of real Italian saffron are used for the dough (not the common...

Tagliatelle with truffle

Tagliatelle with Truffle are a culinary success even when served only with a knob of butter and a sprinkling of a good aged cheese. The attractive...

Tagliatelle with lemon

Delicate and fragrant, they evoke extraordinary citrus sensations that inebriate without disturbing the meal. Tagliatelle with Lemon are the...

Chitarrine with cuttlefish ink

Surely they are the most peculiar Chitarrine. Of an intense black that seduces through the window of food cellophane, they seem to want to jump...

Verde spinaci

The bright and intense green of spinach finds its maximum expression in the union with "La Pasta di Aldo". Full-bodied and green, our spinach...

Pasta e pomodoro

Our Pasta e pomodoro is revealed to the palate with a perfectly balanced acidity, suitable for the preparation of every recipe. Delicate in...

Chicche di tagliatelle

For those who do not want to give up the shape of tagliatelle even while enjoying a soup. Chicche di Tagliatelle are small pieces of tagliatelle,...

Chicche di flini

A classic shape for soups that satisfies both adults and children, to be enjoyed in broth of both meat and vegetables. Chicche di Filini are a mix...

Chicche di pappardelle

Chicche di pappardelle remind the maltagliata, a shape of soup pasta typical of our tradition, when even leftover scraps were used. To be enjoyed...

Chicche di maccheroncini

Chicche di maccheroncini differ from Chicche di Filini for their thickness: they are thinner, as maccheroncini actually are. Structure, colour and...

Dried egg pasta with semolina, ready for your table

Traditional artisan production method

Egg pasta is one of our culinary traditions, ever since the origins of our peasant tradition, it was prepared at home with fresh eggs and freshly-ground flour, until today when on Sunday our grandmothers used to wake up with the sun to knead and give us flavours and colours that taste like family.
The tradition has been handed down to us, who still have the memory of those tastes in our hearts, but this tradition has often been set aside to fulfil the routine of daily life.
How can we find these ancient flavours of freshly harvested wheat and of the warmth of the sun?
We just have to taste it, to understand that La Pasta di Aldo IS the Egg Pasta.

But not all types of egg pasta are the same, and it is necessary to make the due differences.
First of all, the raw materials.
In addition to using exclusively Italian wheat, the difference just lies in the use of durum wheat semolina, which gives higher porosity thanks to the coarse grain and ensures long-lasting dried egg pasta. Not to mention the lower sugar rate.
Aldo’s egg pasta with semolina is an artisan product that differs from industrial ones because only top quality and mainly local raw materials are used, but above all because the drying time is much longer in handmade pasta, two factors that greatly increase nutritional qualities and give greater cooking resistance than the industrial pasta. If that wasn’t enough, Aldo’s egg pasta, once dried vertically on straws, is collected piece by piece by hand, for a really painstaking quality control, that makes us find an art work for the eyes, as well as for the flavours, inside the box.
Tradition at the base and experimentation on the other side: the types of Aldo’s egg pasta are all different, for instance the one with buckwheat and those with spelt, two flours that are difficult to manage, because their structure, if not well processed, may lead to fragmentation, but La Pasta di Aldo, with skill, experimentation and study, has succeeded in bringing them to our tables.

A special mention goes to Pasta "Neno", produced with Nazareno wheat, an all-Marche chain. Nazareno, name dedicated to Nazareno Strampelli, an agronomist from Macerata, is a grain born from meticulous research, selections, analysis, experimentation lasted years, crossing 5 ancient grain stocks, which led to a new variety of high value. You can buy this special egg pasta online, too.

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