Who, for their restaurant, does not aim at the quality of raw materials?
La pasta di Aldo has already selected the best raw materials for all its pasta shapes: semolina and eggs, products of our territory, Italian wheat, no water nor preservatives. And love for our work, which led to the patent of an innovative production method.
A dry egg pasta that's well suited to maintain perfectly the cooking consistency, to absorb the condiment without letting it slip, to be served flawlessly; a product conceived through decades of study and research in the artisan Aldo's egg pasta lab.
If you’re a restaurateur and if you are interested in tasting Aldo’s egg pasta with semolina, you're in the right place: one step from bringing to your table an excellence of the Marche.
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