Egg Spaetzle 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.

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.