It was in the medieval village of Monte San Giusto where Nicolò Bonafede, a knight of the Papal State, decided to establish a court in his hometown, (Il Palazzo Fortezza), and it was here that Luigi and Maria began their pasta business. They spent night after night, observing the drying process waiting for the perfect moment, to enable them to calculate the exact time required for the perfect egg pasta in their attempt to bring to the table the genuine tastes of their homeland. Monte San Giusto’s pasta is a real jewel to have in the pantry of any food lovers home. Heston Blumenthal, world-wide acclaimed chef, carried out a test into the best Italian pastas and rated it as possibly the best egg pasta in Italy.In spite of its name, grano saraceno (buckwheat grain) has nothing to do with the grain but is as a result of its nutritional characteristics and food commitment, this vegetable often comes placed erroneously between the grass families.
THE PRODUCT
In Valtellina, the buckwheat grain is famed for the delicious polenta from which it is produced. La Pasta di Aldo makes a tagliatella of unmistakable and decided flavour, a good source of fibre, minerals and iron. It has a bronzed, yellow colour and very porous surface; and similar to the others in this range, it produces excellent cooking results and in terms of portions, a 250 gr confection is sufficient for 4 people.
WHY LA PASTA DI ALDO
La Pasta di Aldo has a production system that goes beyond that of other traditional pasta makers. It begins with the careful selection of the raw materials, rediscovering traditional methods used to make home made pasta. The eggs used constitute 30% of the dough and come exclusively from free range hens in order to provide the bright yellow colour and intense but delicate taste.
For every type of pasta, a different semolina mix is used. The dough is mixed entirely by hand and the pastry is worked in such as way as to leave it soft and ready to be cut with a specially made cutting implement. It is then hung on slatted racks and left to dry in a slow and natural process under low temperatures, a procedure which allows only a small batch to be produced each day.