Tagliatelle Egg Pasta with Lemon
La Pasta di Aldo is recognisable for its bright yellow colour which is a result of the high egg to flour ratio (32% egg), a testament to its quality. Most of the production of this very special pasta 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.
This artisan pasta is also 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.
Pleasant and fragrant, Tagliatelle al Limone is a classic tagliatelle but made with real essence from the finest Sicilian lemons. It has an extraordinary intoxicating citrus favour which doesn't however overpower. You can savour it well before the first bite, as the lemon essence reaches your sensory receptors before the taste explodes on your palate!
The serving suggestions for this pasta are numerous: white fish-based sauces, artichokes and courgettes, or more simple seasonings such as olive oil, parsley and parmesan.
Durum wheat semolina, eggs (32%), essential lemon oil (2.5%)
La 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.