LA PASTA DI ALDO Tagliatelle

Product: Tagliatelle al Uovo
Brand: La Pasta di Aldo
Producer: La Pasta di Aldo
Country: Italy
Region: Marche
Town: Monte San Giusto
Approximate price per kilo: 20 euros 
Approximate weight: 250 gr.
Prizes and recognition: Chosen as the Best Egg Pasta by the Italian gastronomic guide Il Gambero Rosso and mentioned in the book In Search of Perfection by Heston Blumenthal, the three Michelin start British chef.

GourmetSearcher.com score out of 100 points: 95/100

Why does it deserve our mention? 

Maria and Luigi Donnari arrived in the world of pasta as amateurs, moved by a passion to be able to recover the way of making pasta used by their parents and grandparents.  Today in Italy they are considered the number one makers of artisanal egg pasta. Luigi uses the best fresh eggs (which make up 30% of the dough,) mixes different flours, all made from Italian grains, for each type of pasta, doesn’t use water in the preparation of the dough and the whole process is carried out by hand.   They produce an average of 30 to 40 kilos a day, though at Christmas they can produce up to 80 kilos a day.  Enjoy its marvelous yellow color.  Stop for a few seconds to smell the scent it gives off when opened: unforgettable.  It smells of buttery cakes, homemade sweets, just baked croissants, brioche … you will want to eat it before you cook it.  The pasta is very, very good, meaty, porous, which lets it trap sauces, with both melding into an unforgettable experience.  I can’t forget this from Aldo: “The best things in life aren’t studied, or learned, they are found.”  One of the best pastas in Italy and the world.

How should you eat or cook it? 

With a light sauce, or alone, with a little extra virgin olive oil and just a touch of grated parmesan.

What wine should you drink with it? 

An Italian white like Livio Felluga Pinot Grigio 2010.

How should you keep it? 

In a cool, dry place.

No comments:

Post a Comment