Egg Tagliatelle 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 Tagliatelle—known in French as Les Nids d'Alsace (or Alsatian nests)—is rich in egg flavor with a supple, yet toothsome al dente bite. 

How to use

In Alsace, this long egg pasta is traditionally tossed with a healthy knob of butter and served with rabbit stew. French egg tagliatelle is also beautiful with vegetable, cream and cheese-based sauces. For an elegant main dish, toss with a Chablis-spiked cream sauce and ribbons of French ham.

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.