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Filini are flat and thin pastass of bright yellow color with a porous surface which absorbs perfectly sauces. A package of 250g is enough for 4 persons but do not hesitate to count 2 packages, because when we taste the filini di Aldo it is difficult to stop.
Durum wheat semolina, eggs (30%).
Meet the producer
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Pasta Di Aldo are produced by Luigi Donnari and his wife Maria Alzapiedi. They only produce 80 kilograms of dried pasta daily in their small workshop in Monte San Giusto in the Marche region of Italy. They use a local variety of grain for each product. The pastry is kneaded with the hand, then passed through a small machine. The pasta is then cut by hand and hung to dry slowly at low temperature by a natural drying.
Pasta di Aldo is considered as one of the best pasta by Italians.
For 100 grams of pasta: Add about 10g of salt to 1 liter of soft water Bring the water to a boil Put the pasta in the water and stir with a wooden utensil Wait for the boil to resume and cook for 4-6 minutes Once finished cooking, add a ladle of cold water and drain
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