Egg Spaghetti 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.
Crafted in Alsace—a region in eastern France, bordering Germany and Switzerland—Valfleuri's egg spaghetti is rich and supple with the perfect al dente bite.
How to use
Spaghetti Egg Pasta from Valfleuri is as versatile as it is delicious. The flavor of the pasta shines on its own simply dressed with melted butter, but we also love it with pesto and tomato basil sauce. In the summer, try this French spaghetti with crushed fresh tomatoes, chopped tarragon, salt and plenty of extra virgin olive oil.
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)