Since 2001, in our workshop in Monte San Giusto, 13 people have worked every day on one thing only: dried egg pasta, made in the best way we know how.

It is made according to Metodo Aldo™, our patented production process, developed through more than twenty years of experience and research.

Carefully selected ingredients, specific semolina blends developed for each pasta shape, progressive sheet rolling and slow, low-temperature drying give our pasta its structure, elasticity, excellent cooking performance and ability to hold and enhance sauces.

We use Italian durum wheat semolina and Italian eggs, with no additives or stabilisers, managing the entire production process in-house.

Today, our 25 products across six ranges, developed for retail and foodservice, reach Italy and international markets through importers, specialised retailers and restaurants.

For us, craftsmanship means expertise, precision and giving every stage of production the time it needs. We did not develop our method to produce faster, but to produce better.

Our work has been recognised over the years by Gambero Rosso, Heston Blumenthal, TasteAtlas and Merano WineFestival.