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.