Egg Spaetzle Pasta from Valfleuri
Regular price
$7.95
Sale
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.
Valfleuri's egg spaetzle—also known as spätzle—is a traditional and cherished Alsatian pasta cut. Unlike its shorter, squatter German and Swiss counterpart, Valfleuri's French spaetzle is a thick strand about 2–3 inches long with a coarse outer texture. It's rich and supple with a toothsome al dente bite.
How to use
In Alsace, you'll often find cooked egg spaetzle browned in a pan with butter and served as an accompaniment to meat-based stews. We also love Egg Spaetzle Pasta from Valfleuri baked in a gratin with lots of Comté cheese and caramelized onions. Or, served with a rich, stick-to-your-ribs mushroom sauce in Champignons au Riesling.
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.
this is an excellent egg noodle, quite rich and satisfying. But note, it does take a full 18 minutes to cook (even al dente), as the French packaging indicates.
This long and noodly variety of spaetzle is new to me and very nice, as well as handy to be able to keep on hand as a dried pantry item. We like to take the advice on the bag and boil at our leisure, then crisp up in a pan with butter just before serving. A little grated Gruyere on top isn't a bad idea either!