Egg Pasta Chitarrine with Cuttlefish Ink
Deep black in colour with a slight briney flavour thanks to the addition of cuttlefish ink, this pasta is perfectly paired with seafood sauces or with lightly sauteed fresh vegetables. When it is cooked, it takes on even darker hues and is almost as good to look at as it tastes! We recommend serving it with fish based white sauces, squid, prawns or fresh tomato.
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.
The name ‘Chitarrine’ comes from the special tool used to cut the pasta. Called a ‘Chitarra’, or ‘guitar’, the pasta dough is pressed over a series of parallel wires to cut it into thin ribbons. The wires are then strummed like a guitar to release the pasta.
Durum wheat semolina, eggs (32%), cuttlefish ink (water, salt) (2%). Contains allergens: gluten (wheat), egg, molluscs.
Pasta di Aldo
La Pasta di Aldo was founded by husband and wife team Maria Alzapiedi and Luigi Donnari in the small town of Monte San Giusto in Le Marche. A combination of the first two letters of their names gave rise to the name ALDO.
La Pasta di Aldo is described as the "finest pasta in Italy" by Heston Blumenthal in his book In Search of Perfection and is generally considered to one of the best pasta brands by the Italians.