The name Aldo comes from the union of the first syllables of the founders' surnames: Maria ALzapiedi and Luigi DOnnari.
In 2001, Luigi and Maria founded La Pasta di Aldo in Monte San Giusto, in the Marche region.
The idea is simple: make egg pasta with time, knowledge, and respect.
And do it as accurately as possible.
The company
The company
The name Aldo comes from the union of the first syllables of the founders' surnames: Maria ALzapiedi and Luigi DOnnari.
In 2001, Luigi and Maria founded La Pasta di Aldo in Monte San Giusto, in the Marche region.
The idea is simple: make egg pasta with time, knowledge, and respect.
And do it as accurately as possible.
Only two ingredients: semolina and eggs
Raw materials, time, attention
Our egg pasta is born from this essentiality.
We work to preserve the authentic character of a product made of selected raw materials,
careful processing and respect for the pasta's timing.
A simple balance, which continues to find space in home kitchens as well as in those of the
catering.
The territory
The laboratory is located in Monte San Giusto, in the province of Macerata, between the Adriatic Sea and the Sibillini Mountains.
The territory is part of the process: the Marche “Nazareno” wheat, which we use in our whole grain line, grows here.
And here the climate accompanies the rhythms of natural drying.
People
Ours is a small workshop. Everyone oversees a specific part of the process, from kneading to final selection, and contributes their expertise to the quality of each batch.
It is this daily work, made up of repeated gestures and constant attention, that makes artisanal production on a controlled scale possible.
Sustainability
Sustainability is part of the way we produce our pasta.
We use natural straw paper for packaging and minimize the use of plastic.
Our production is powered exclusively by energy from renewable sources.
