Pappardelle Egg Pasta
Pappardelle is a type of pasta that is more suited to stronger flavours. It has its traditional roots in Tuscany, where it is paired with full-bodied sauces with a base of hare and wild boar. Pappardelle pasta is very similar to tagliatelle, but broader (around 12mm), lending a full flavour both in terms of taste and touch.
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 them.
Durum wheat semolina, eggs (32%)
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.