Pasta di Aldo Saracene buckwheat pasta has a nutty flavour and a firm bite. It's a very unique pasta with a coarse, crunchy buckwheat texture that divided the Sous Chef team in our taste test - some loved it, others less so! If you're looking to try La Pasta di Aldo for the first time, we recommend starting with one of their classics like pappardelle or tagliatelle.
Serve the buckwheat pasta with the freshest vegetables you can find – tomatoes, asparagus and spinach are good choices. Finish with fresh basil and toss in extra virgin olive oil for a nutritious and refreshing summer pasta dish.
The name ‘Saracene’ comes from one of the French words for buckwheat flour, sarrasin. It was so named after French crusaders first brought buckwheat to the country after their encounters with the Saracens in the Middle East.
Pasta di Aldo pasta is often heralded as the best pasta in the world. Whether you are reading Italy’s top food organization the Gambero Rosso, or Heston Blumenthal; or even enjoying it served at three Michelin Star restaurant Da Vittorio, outside Milan, you’ll hear consistent rave reviews.
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!
Awards and Accolades
“Italy’s Best Pasta”, The Gambero Rosso
The Gambero Rosso – perhaps the most important food organisation in Italy – voted La Pasta di Aldo as Italy’s best pasta. “1st place. Aristocratic egg pasta, for large soirées, in which craftsmanship meets perfection and refinement ... Wonderful, sweet, full yet delicate taste, with great balance and acidity… There are beautiful artisan companies that in some cases can also boast an exemplary quality-price ratio.”
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."
The Saracene egg pasta cooks in boiling water in 4-6 minutes.
Because of the richness of the egg pasta a 250g box is plenty for 4 people. If you are only using half the box, don't worry - it's easy to reseal! Just pull out the cardboard inner from underneath the pasta to use as a lid.
Ingredients: durum wheat semolina, eggs (32%), buckwheat flour (27%). Contains allergens: gluten (wheat), egg.
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