Pappardelle - Artisanal Egg Pasta from Le Marche

Twelve-millimetre ribbons, golden and substantial — pappardelle as the format demands. A shape rooted in the Tuscan tradition, brought to life in the Marche town of Monte San Giusto: slow-dried on frames at low temperature until the surface turns rough and porous, the only way a sauce truly clings.

La Pasta di Aldo makes this shape the way egg pasta is meant to be made. The family has devoted itself to this craft for decades, and each format begins with a careful working of the dough and the Aldo Method™ — their own process of bronze-die extrusion, gentle handling, and slow drying at low temperature on frames for as long as the sheet needs. No water added, no shortcuts. Time, here, is an ingredient.

The result is a pasta with character. The surface is rough and porous by design, holding heat without surrendering its texture and absorbing sauce the way artisan egg pasta should. The egg flavour is deep and present, the bite substantial — a pasta that earns its place at the centre of the table.

The wide ribbon was made for substantial company: meat ragùs of every kind, game and slow-cooked sauces, mushroom and truffle preparations, anything that needs a sheet of pasta strong enough to carry it.

Contains WHEAT and EGGS. May contain traces of soy and mustard.