Luigi Donnari, one of the founders of Pasta di Aldo, is a classic example of a true artisan – he still works at a shoe company during the day to help fund his passion for making pasta. Luigi and his Maria wife aim to turn out the best egg pasta possible, and Heston Blumenthal, of The Fat Duck restaurant, rates it as #1, as do many other top chefs.
This tiny company produces just 80kg of hand kneaded, machine rolled pasta in a normal day. The semola di grano duro wheat is stone ground to achieve a better texture and retain the natural oils before being mixed with carefully selected free-range eggs.
The pasta is hand folded, rolled and hand cut before being hung to dry for a long time on bespoke wooden frames at a low and natural temperature. The bright colour, coarse but light texture, and full egg flavour of this pasta are second to none.
Heston Blumenthal wrote “Good body but with a lightness; and a rich flavour that doesn’t overpower. Substance twinned with delicacy.” And finally, for the “Sure, but who trod the grapes?!” crowd, the region of origin is the Marche, and the factory, if you can call it that, is in the medieval village of Monte San Giusto.
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