Rigorous selection of raw materials, production systems that go beyond those of artisanal pasta factories and a guarantee of product uniqueness are the essential secrets of La Pasta di Aldo in Monte San Giusto; a real gem to be kept in the pantry of every self-respecting gourmet.

Ingredients:

Durum wheat semolina, eggs 32 %.

Ideal quantity for 4 people, cooking time 8/10 minutes.

Durum wheat semolina egg pasta with Ligurian pesto 250 g.

Frantoio di Sant'Agata d'Oneglia: small producers of great quality since 1827.

Cooking time 6-8 minutes.

Tip: dress with extra virgin olive oil and Parmigiano Reggiano.

Ingredients:

durum wheat semolina, eggs 24%, "Ligurian" pesto 4% (extra virgin olive oil 62%, Genoese basil PDO concentrate 26%, pine nuts, salt 3%, Parmigiano Reggiano PDO seasoned (milk, salt, rennet) garlic, wine vinegar, acidity corrector: lactic acid, citric acid) spinach, basil, garlic, natural flavours.

May contain traces of soy, fish and shellfish.

Durum wheat semolina pasta made by Tuscan cereal farmers.

Bronze-drawn. Slow drying.

Ingredients: Durum wheat semolina, water

Size: 500 g

Storage: In a dry place

Shelf Life: 30 months