La Pasta di Aldo - Saffron TagliatelleLa pasta di Aldo
Producer: La Pasta di Aldo
Product: Dried artisan pasta
Region: Le Marche
Most of the production process is done by hand. The dough is kneaded by skilled workers, cut, and slowly air dried 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.
La Pasta di Aldo is slightly rough in texture. This is due to how porous the product is. Heston Blumenthal notes that La Pasta di Aldo pasta is "so porous that if you leave it next to cheese, it will absorb the smell". It is this characteristic that sets this pasta apart, it can absorb sauces and flavours like no other pasta can. It is full-bodied enough to stand up to robust sauces and flavours and yet light enough to not over-shadow.
Whole strands of Italian saffron are used in this Pasta for unbeatable colour and fragrance. It is recommended that this pasta is served simply with sauteed seasonal vegetables and a good drizzle of EVOO
Durum wheat semolina, Eggs (32%), Italian saffron stands