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.


A timeless shape that is suitable for its thickness and width (4 mm) to every need. Well-known and appreciated for their versatility, egg Tagliatelle can be prepared in many ways without ever disappointing. Good with ragù sauces, as tradition dictates, they become special if seasoned with a little oil. You have to taste it to understand that the Pasta di Aldo is the Egg Pasta.

COOKING TIME: 4/6 minutes

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Ingredients: durum wheat semolina, 32% eggs
Shape: Long pasta
Thickness of the dough sheet: 0,7 ÷ 1,1 mm
Width: 4 mm
Appearance: bright yellow colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta


KCAL: 370
KJ: 1564
Carbohydrates: 61 g of which sugar 1,1 g
Fat: 5,6 g of which saturated 1,8 g
Protein: 16 g
Salt: 0,16 g


Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs


Produced and packaged in Italy.

Country of cultivation of wheat: Italy.

Country of milling: Italy


Boil in abundant water (2 l. per 100g of pasta), salted when boiling. Do not mix the pasta in the first minute of cooking in order to preserve the length of the product. Cook over high heat for the cooking time indicated. Drain and stir the pasta in the pan, to make it absorb the sauce.


Data sheet

6-Pack Box
8-Pack Box
12-Pack Box
15-Pack Box
Immagine pacchetto generico
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