Egg Coquillettes Pasta from Valfleuri
Traditional French Pasta Made with 30% Eggs
This French pasta is made with only two ingredients: durum wheat semolina and eggs. What makes this pasta truly special is the high percentage of free-range eggs used—seven eggs per kilo of semolina, which amounts to a pasta that is 30% rich in eggs. The result is a pasta that is rich and supple with the perfect al dente bite.
Crafted in Alsace—a region in eastern France, bordering Germany and Switzerland—Valfleuri's Coquillettes pasta ("coquillettes" meaning small shells in French) more closely resembles American elbow macaroni in shape. The pasta is petite, curve-shaped and hollow, making it ideal for catching sauces and dressings in baked dishes and pasta salads.
How to use
Try Coquillettes Egg Pasta from Valfleuri in a macaroni gratin—combine par-cooked pasta (you want to cook it for half the directed cooking time), crème fraîche and grated Gruyère cheese. Season with salt, pepper and a couple gratings of nutmeg, transfer to a baking dish and bake until bubbling and golden on top, about 20–25 minutes at 350°F.
About the producer
Established in 1922, Valfleuri is located in Wittenheim, France, in the eastern region of Alsace. Located on the border of Germany and Switzerland, Alsace is known for its egg pasta, dating back four centuries. In fact, Pâtes d'Alsace (Alsatian pasta) is so beloved that is has a Protected Geographical Indication (PGI), meaning this pasta must be crafted using certain specifications—from a minimum percentage of eggs to where it can be produced.
Valfleuri has been crafting Pâtes d'Alsace for three generations. They use free range ("Plein Air") eggs and French-grown durum wheat semolina to make their line of pasta, ranging from traditional Alsatian cuts like spaetzle to everyday favorites like macaroni, egg tagliatelle and spaghetti.
- 250 grams (8.8 ounces)