Whether reading Italy’s top food publication the Gambero Rosso, or Heston Blumenthal; or even enjoying it served at three Michelin Star restaurant Da Vittorio, outside Milan, you’ll hear that Pasta di Aldo pasta is the best pasta in the world.
The strands of pasta are hung to slowly air dry, just the way owners Luigi Donnari’s and wife Maria Alzapiedi’s grandmothers would have done!
La Pasta di Aldo hand make egg pasta in the medieval east Italian town of Monte San Giusto. The pasta dough is kneaded by hand, then rolled and cut. The strands of pasta are then hung to slowly air dry, just the way owners Luigi Donnari’s and wife Maria Alzapiedi’s grandmothers would have done!
"Perhaps the finest pasta in Italy" - Heston Blumenthal
From Heston Blumenthal’s In Search of Perfection
"La Pasta Di Aldo … captured the opposites that characterise great pasta - good body, but with a lightness; a rich flavour that doesn’t overpower; substance twinned with a delicacy - and the colour was fantastic: a vivid yolk-yellow that signalled a high egg content and the use of durum wheat semolina, the hard flour that is vital to good pasta. It was clear that my next trip to Italy would have to include a visit to Monte San Giusto to see if Luigi Donnari would let me in on how he created it."