Product: Chitarrine shaped egg pasta. Born in Abruzzo to withstand the combination with sumptuous sauces such as mixed ragù of beef, pork and lamb. Chitarrine also go very well with simple and delicate preparations such as white fish sauces or sautéed in a pan with vegetables.
Producer: La Pasta di AldoRegion: Ascoli Piceno
, MarcheIngredients: Durum wheat semolina, eggs (32%). May contain soy and mustard. Size: 250g
Producer Info: La Pasta di Aldo was founded by husband and wife team Maria Alzapiedi and Luigi Donnari in the small town of Monte San Giusto, Le Marche Italy. A combination of the first two letters of their names gives rise to the name Aldo. La Pasta di Aldo is recognisable for its bright yellow colour which is a result of the high egg to flour ratio, a testament to its quality.
Most of the production process is done by hand. The dough is kneaded by skilled workers, cut, and slowly airdried 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.
La Pasta di Aldo is described as the “finest pasta in Italy” by Heston Blumenthal in his book In Search of Perfection.
