{"title":"Pasta","description":"\u003ch2\u003ePasta from South Tyrol and the Moselle\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePasta\u003c\/strong\u003e refers to dried or fresh dough products made from semolina or flour, water, and, depending on the recipe, eggs. In Italy, they are called pasta and usually consist only of durum wheat semolina and water, while egg noodles are widespread in Germany and South Tyrol. In this category, you will find both worlds: savory egg ribbon noodles from Aldein in South Tyrol and colorful durum wheat noodles colored with vegetables.\u003c\/p\u003e\n\u003ch2\u003eDurum wheat, egg, spice: what good pasta is made of\u003c\/h2\u003e\n\u003cp\u003eThe basis of almost all dried pasta is \u003cstrong\u003edurum wheat semolina\u003c\/strong\u003e. Durum wheat has a high gluten content, which is why the dough retains its shape during cooking and the pasta remains firm to the bite. Classic pasta such as spaghetti, penne, or farfalle is made from semolina and water. If eggs are added to the dough, it becomes yellower, smoother, and tastes rounder.\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003eegg noodles\u003c\/strong\u003e, there is a clear guideline in Germany: the guiding principles of the German Food Code require at least 100 g of whole egg per kilogram of semolina or flour. If a noodle is advertised as having a particularly high egg content, it must contain at least 200 g. The ribbon noodles from the Eggerhof contain 20 to 30% fresh free-range eggs in the dough and thus clearly belong to the high-egg varieties.\u003c\/p\u003e\n\u003ch3\u003eRibbon noodles, farfalle, hearts: the shape makes a difference\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRibbon noodles\u003c\/strong\u003e are flat, wide strips that absorb a lot of sauce and go well with ragout, mushrooms, and butter. The Ondonelle red wine noodles are also wavy, so even more sauce clings to them. Farfalle, the little butterflies, are pinched in the middle, giving them two textures in one: soft on the wings, firmer in the knot. And heart-shaped noodles are one thing above all: an eye-catcher on the plate.\u003c\/p\u003e\n\u003ch2\u003eOur pasta producers\u003c\/h2\u003e\n\u003cp\u003eThe majority of this category is supplied by the \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e from Aldein in South Tyrol. The basic variety is the \u003ca href=\"\/en\/products\/suedtiroler-eierteig-nudeln\"\u003eSouth Tyrolean egg pasta\u003c\/a\u003e with 30% free-range eggs, no dyes or preservatives, and firm to the bite after about seven minutes. Building on this, Eggerhof offers varieties with flavor directly in the dough: the \u003ca href=\"\/en\/products\/suedtiroler-speck-nudeln\"\u003eSpeck noodles\u003c\/a\u003e contain 7% South Tyrolean PGI speck and taste subtly smoky. The \u003ca href=\"\/en\/products\/suedtiroler-steinpilznudeln\"\u003eporcini mushroom noodles\u003c\/a\u003e contain porcini powder, which gives them an earthy, nutty note. The \u003ca href=\"\/en\/products\/suedtiroler-schuettelbrot-nudeln\"\u003eSchüttelbrot noodles\u003c\/a\u003e incorporate crumbs from the crispy South Tyrolean flatbread with caraway and fenugreek into the dough. Things get fresh with the \u003ca href=\"\/en\/products\/suedtiroler-zitronennudeln\"\u003elemon noodles\u003c\/a\u003e with lemon oil and ginger, spicy with the chili noodles, and herbal-aromatic with the mountain pine herb noodles. The \u003ca href=\"\/en\/products\/ondonelle-rotweinnudeln\"\u003eOndonelle red wine noodles\u003c\/a\u003e are made without eggs and colored with 6% South Tyrolean Lagrein DOC.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from Dohr on the Moselle contributes the colorful noodles. Our top sellers are the \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003emini butterfly noodles\u003c\/a\u003e made from durum wheat semolina and water, colored with black carrot, beetroot, spinach, chili, and turmeric, egg-free and vegan. Also very popular are the \u003ca href=\"\/en\/products\/herznudeln\"\u003eheart-shaped noodles\u003c\/a\u003e with wheat germ and tomato paste, colored red with beetroot powder.\u003c\/p\u003e\n\u003ch2\u003eCooking and combining pasta\u003c\/h2\u003e\n\u003cp\u003eFor good pasta, you need a large pot, plenty of bubbling salted water—as a rule of thumb, about one liter per 100 g—and the cooking time on the package. Taste it two minutes early to see if it is already firm to the bite, and save a cup of pasta water before draining: the starch in it binds any sauce.\u003c\/p\u003e\n\u003cp\u003eThe South Tyrolean varieties need little accompaniment. Toss speck noodles in butter and sprinkle with Parmesan and chives; porcini noodles in brown butter or with fried mushrooms. Schüttelbrot noodles go well with grated mountain cheese and thyme, the mountain herb variant with a game ragout. Lemon noodles go well with smoked fish, shrimp, or a light pesto; chili noodles with garlic and olive oil. The manufacturer pairs the red wine noodles with speck, tomatoes, cream, and arugula. The colorful farfalle from Wajos are a neutral-tasting durum wheat pasta: with butter and cheese for children, in a pasta salad for a summer party, or as an addition to broth. Cook heart-shaped noodles for Valentine's Day, anniversaries, or simply whenever someone needs a smile.\u003c\/p\u003e\n\u003ch2\u003eBuying and storing pasta\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWith or without egg:\u003c\/strong\u003e Egg noodles are smoother and rounder, durum wheat noodles without egg remain firmer in the bite.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFlavor in the dough:\u003c\/strong\u003e Flavored ribbon noodles like speck or porcini only need butter, cheese, or a simple sauce.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePortion:\u003c\/strong\u003e A 310 g pack from Eggerhof yields about three portions as a main course; the 250 g heart-shaped noodles are enough for two to three.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e All varieties contain gluten, the Eggerhof ribbon noodles additionally contain egg; the Ondonelle and butterfly noodles are made without egg.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store dried pasta in a dry, dark, and well-sealed place so it lasts a long time; the best-before date is on the package. Keep cooked leftovers covered in the refrigerator.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eWhat goes with pasta\u003c\/h2\u003e\n\u003cp\u003eThe pasta belongs to our \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoying\u003c\/a\u003e category. The perfect accompaniment can be found right next to it: under \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003epesto\u003c\/a\u003e, you will find green, red, and nutty varieties from the Allgäu, Styria, and Italy; under \u003ca href=\"\/en\/collections\/kategorie-saucen\"\u003epasta sauces \u0026amp; sugo\u003c\/a\u003e, ready-made tomato sauces with olives, feta, or chili that you just need to heat up.\u003c\/p\u003e\n\u003ch2\u003eOrder pasta online\u003c\/h2\u003e\n\u003cp\u003eWhether speck noodles from South Tyrol or colorful butterflies for a children's birthday party: at Leni \u0026amp; Hans, you can order pasta online, and it will be with you in 1–3 days. Because they are dried, they last a long time, so you can take your time and try several varieties.\u003c\/p\u003e","products":[{"product_id":"herznudeln","title":"Heart-shaped pasta","description":"\u003ch2\u003eWajos Heart Pasta. Durum wheat semolina, wheat germ and tomato paste, colored red with beetroot, in heart shape – the pasta that turns a dinner into an occasion.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Heart Pasta\u003c\/strong\u003e is pasta made from durum wheat semolina with 3.4 percent wheat germ and 2.5 percent tomato paste, colored with beetroot powder, 250 g from Dohr on the Moselle. Not egg pasta, no colorful pasta with artificial dyes, not a children's product with toys, but durum wheat pasta in a heart shape with a subtle tomato note. Contains gluten; egg is missing from the recipe, traces are possible.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeart pasta from Wajos\u003c\/strong\u003e is, soberly considered, durum wheat pasta like fusilli or penne: semolina, water, a little tomato paste. The difference lies in the shape – and the shape changes what happens at the table. The same tomato sauce that is a Tuesday dinner over penne becomes a birthday dinner, a Valentine's evening, or the plate that a sick child will finally eat when served over hearts. We sell the pack regularly, usually as a gift, as a small present, or together with a sugo for a complete dinner in a package.\u003c\/p\u003e\n\n\u003ch3\u003eDurum wheat with a subtle tomato note, red from beetroot\u003c\/h3\u003e\n\n\u003cp\u003eThe pasta consists of red-orange, small hearts that keep their shape when cooked. The color comes from beetroot powder, the flavor from durum wheat semolina with 3.4 percent wheat germ, which gives a slightly nutty tone, and 2.5 percent tomato paste. Honestly: you taste the tomato more as an inkling than as an aroma – it is pasta that tastes like pasta, with a bit more character than pure semolina noodles. 13 grams of protein per 100 grams and hardly any fat, as is typical for durum wheat pasta.\u003c\/p\u003e\n\n\u003cp\u003eFor those who expect strong tomato pasta or a long ribbon noodle for ragù, the hearts are not suitable – then the \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e fit better. And anyone who wants egg pasta with bite is in the wrong place here: egg is missing from the recipe; there is only a note about possible traces of egg, fish, mollusks, soy, and mustard.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter and Parmesan, with sugo, in pasta salad and in soup\u003c\/h3\u003e\n\n\u003cp\u003eBoil the hearts in plenty of salted water until al dente – the time is on the package, and it is better to test them a minute earlier than too late, because small shapes soften quickly. The simplest plate is the best: hearts, a piece of butter, Parmesan, pepper. This is the meal that, after a long day, is on the table at our place in fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eWith tomato sauce, they turn into a children's birthday party – the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e for the adults at the table, a mild sugo for the little ones. Bolognese sticks well to the hearts because the small shape picks up the minced meat. With pesto, cherry tomatoes, and mozzarella, they become a pasta salad for a picnic; in a clear broth, they make a soup garnish for Sunday evening. They are also suitable for oven dishes baked with cheese if you only boil them briefly beforehand.\u003c\/p\u003e\n\n\u003cp\u003eA word about the color: It comes from beetroot powder instead of an artificial dye, which is why it is muted rather than bright. Those who drain the hearts immediately after cooking and mix them with oil or butter will have the most beautiful result on the plate. Children love to help with this pasta – counting the hearts, grating the cheese, arranging the plate – and afterwards they eat the tomato sauce that would otherwise be left on the side.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for heavy cream sauces in large quantities – the small hearts get lost in them and stick together. Searing them in a pan like fried noodles also works poorly because small shapes burn faster than they take on color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil hearts until al dente, mix with \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e, add cherry tomatoes – red, green, and a plate that makes any reservation unnecessary for Valentine's Day.\u003c\/p\u003e\n\n\u003ch3\u003eShaped pasta from the Moselle, from a house with 900 items\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path from a winemaking family to heart pasta is shorter than it sounds. The Osters from Ediger-Eller have been making wine for 15 generations; Walter Josef Oster, whose initials form the name Wajos, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg turned it into a company with around 900 items starting in the 2000s – vinegars, oils, spices, sauces, spirits, and, indeed, pasta.\u003c\/p\u003e\n\n\u003cp\u003eOver 80 employees work in Dohr, and most products are created there themselves; an in-house laboratory checks what goes into the package. The pasta forms a small family in the assortment: hearts, butterflies, confetti linguine, rainbow tagliatelle – shapes and colors that match the sugos and pestos that Wajos offers alongside them. The first Wajos store opened in Trier in 2008; today there are stores all over Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe pasta for children's birthdays, Valentine's Day and as a gift for pasta fans\u003c\/h3\u003e\n\n\u003cp\u003eHeart pasta is the pack for families with small children, for couples who eat at home instead of at a restaurant, and for anyone looking for a gift that is something other than a bottle. Together with a sugo and a seasoned oil, they make a dinner in a package – the \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003eMini Butterfly Pasta\u003c\/a\u003e is the second shape we use for this; all pasta and sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, they work for occasions where a bottle would be too much and a card too little: for a wedding in a basket with sugo and pesto, for a housewarming, for Mother's Day, as a comfort food for someone lying sick in bed. Stored in a dry place away from light, the package lasts a long time; 250 grams is enough for two to three servings as a main dish or four as a side dish. The hearts are not suitable for a gluten-free diet or for those who simply need pasta for their everyday pantry – the hearts are too good for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDurum wheat, wheat germ and a hint of tomato, in heart shape – the pasta from the Moselle that turns a Tuesday into an occasion.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548234457420,"sku":"040WAJ0002","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/herznudeln-woo-eigen.png?v=1790955228"},{"product_id":"schmetterlings-nudeln-mini","title":"Mini farfalle pasta","description":"\u003ch2\u003eWajos Mini Butterfly Pasta. Small colorful farfalle made from durum wheat semolina, colored with vegetables – the pasta that children pick out and adults enjoy eating too.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mini Butterfly Pasta\u003c\/strong\u003e are small farfalle made from durum wheat semolina and water, colored with black carrot, beetroot powder, spinach powder, chili powder, and turmeric, 250 g. No egg noodles, no pasta with artificial colors, not a children's dish with flavorings, but simple Italian pasta colored by vegetables. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Butterfly Pasta by Wajos\u003c\/strong\u003e is the pack that moves from the bottom shelf to the top in the store. A child sees the colorful butterflies on the shelf, picks them up, and the parents buy them. It is our best-selling pasta – and one of the most ordered Wajos packs overall. The trick is that they offer more than just looks. It is egg-free durum wheat pasta, colored with carrot, beetroot, spinach, and turmeric – the colors come from vegetables instead of a lab. What lands on the plate is a normal, high-quality farfalle in miniature.\u003c\/p\u003e\n\n\u003ch3\u003eColorful thanks to vegetables, tastes like normal durum wheat pasta\u003c\/h3\u003e\n\n\u003cp\u003eRed, green, yellow, orange, dark – every color has a reason. Beetroot colors it red, spinach green, turmeric yellow, black carrot dark, and a little chili powder creates orange. The quantities are so small that you can barely taste them. The butterflies are not suitable for anyone expecting a spinach-flavored pasta – the color is there, but the taste remains neutral. The chili, in this quantity, is also purely for color. What remains is the taste of durum wheat semolina, slightly nutty, as with any good Italian pasta.\u003c\/p\u003e\n\n\u003cp\u003eThe butterflies are significantly smaller than classic farfalle, with the typical thicker center and thinner wings. That is the character of this shape: the wings become soft, the core remains a bit firmer. Anyone wanting a consistently uniform pasta is better off with tagliatelle – in that case, the \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e from the same series is the choice. The pasta contains gluten and may contain traces of egg, fish, mollusks, soy, and mustard – this is stated on the packaging. With 12 grams of protein per 100 grams, they are right where durum wheat pasta should be.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter and cheese, in pasta salad, in soup, and with sugo\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest dish is the most popular among children: boil the pasta, drain, add a knob of butter, sprinkle with grated cheese, and done. The colors remain, the butterflies lie colorfully on the plate, and there's no arguing over dinner. With a spoonful of tomato sugo or pesto, it becomes a quick family meal – a mild sugo like the \u003ca href=\"\/en\/products\/sugo-ai-pomodori-secchi\"\u003eSugo ai Pomodori Secchi\u003c\/a\u003e works well because it lets the colors shine through.\u003c\/p\u003e\n\n\u003cp\u003eAs a pasta salad, they are the first thing to disappear at children's birthday parties and barbecues: with cucumber, corn, bell pepper, cherry tomatoes, and a yogurt dressing. The little butterflies are easy to eat with a spoon, even for the little ones. In a clear vegetable or chicken soup, they are the garnish that makes the plate look friendly – colorful butterflies in the broth instead of letters.\u003c\/p\u003e\n\n\u003cp\u003eCooking time and salt as with any pasta: in plenty of boiling salted water, according to the package instructions, then drain and serve immediately if eating warm. For pasta salad, rinse briefly with cold water so they remain loose. The little butterflies are not suitable for heavy, chunky sauces like Bolognese or ragout – they are too small, and the sauce would fall through. Wide ribbon pasta is also a better fit as a side dish for a roast with lots of gravy. And in a casserole, they should only be pre-cooked al dente, otherwise the thin wings will become too soft.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil the butterflies, mix with peas, butter, a little cream, and Parmesan – the five-minute meal we have during the week when no one wants to cook anymore.\u003c\/p\u003e\n\n\u003ch3\u003ePasta in the assortment of a manufacturer from the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, with over 80 employees and around 900 items. The name stands for Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. What Walter Oster began in the 1980s as a liqueur manufactory became the Wajos brand in the 2000s under his son Peter Oster and Ulf Schwichtenberg – with its own stores since 2008, the first one in Trier.\u003c\/p\u003e\n\n\u003cp\u003eThe pasta is the part of the assortment that has made Wajos stores a place for the whole kitchen: vinegar and oil for dressings, pesto and sugo for sauces, colorful pasta for the plate. At Wajos, the butterflies stand alongside heart-shaped pasta and confetti linguine – shapes you rarely see elsewhere. Every product at Wajos undergoes testing in their own lab, and the family describes their way of working as \"controlled small\" – an assortment that remains manageable.\u003c\/p\u003e\n\n\u003ch3\u003eThe pasta for families, birthdays, and the spring table\u003c\/h3\u003e\n\n\u003cp\u003eThe mini butterflies are the pack for everyone with children at the table – or adults who enjoy colorful pasta. In spring and summer, they are the go-to pasta for salads and picnics; at Easter, they are the choice for the pasta salad at the family table. As a gift, they belong in a package with a sugo or the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto\u003c\/a\u003e, and as a small gift for a child's birthday, they are something parents will actually use. You can find all pasta shapes and sauces on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack is enough for three to four portions as a side dish or two as a main course. Stored in a dry, dark, and tightly sealed place, the pasta will keep for a long time. For anyone looking for an egg noodle with bite and yellow color from egg yolk, this is the wrong pack – the yellow here comes from turmeric instead of egg yolk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmall colorful butterflies made from durum wheat, colored with vegetables – the pasta that children grab from the shelf, but which still tastes like good pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548234621260,"sku":"040WAJ0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schmetterlings-nudeln-mini-woo-eigen.png?v=1790955757"},{"product_id":"suedtiroler-eierteig-nudeln","title":"South Tyrolean egg pasta","description":"\u003ch2\u003eEggerhof South Tyrolean egg pasta. Dried ribbon noodles made from durum wheat semolina – with 30% fresh free-range eggs, golden yellow and al dente.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean egg pasta\u003c\/strong\u003e consists of dried ribbon noodles made from durum wheat semolina and 30% fresh free-range eggs, produced in Aldein, South Tyrol. There is nothing else on the list of ingredients. One package contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRibbon noodles from South Tyrolean egg pasta by Eggerhof\u003c\/strong\u003e are the company's base variety from which all other versions are derived. Egg pasta is made from semolina and egg; a classic pasta dough needs nothing more. At Eggerhof, the egg content is 30%, which is a high amount. The egg makes the dough supple, gives the noodles their yellow color, and provides a full, well-rounded flavor. The durum wheat semolina ensures that the ribbon noodles keep their shape when cooked and have an al dente bite. According to the manufacturer, the semolina is non-GMO, and Eggerhof deliberately avoids food coloring and preservatives. The yellow color, therefore, comes solely from the egg yolk. If you are looking for a good ribbon noodle for every day, you will find here the basis for many dishes.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe egg pasta tastes mild, well-rounded, and distinctly of egg. The high egg content gives them a slight sweetness and an almost buttery note that you miss in simple durum wheat noodles. Once cooked, they are elastic and firm, and the surface is slightly rough.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely this roughness that helps during the meal: sauce, butter, and grated cheese adhere well to the ribbons. The flavor remains in the background, letting the sauce take center stage. Anyone looking for an unusual noodle with its own seasoning will find this variety too simple. On the other hand, it goes with almost everything you might be cooking in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eEggerhof recommends a simple preparation. Add the contents of the package to about three liters of boiling salted water with two tablespoons of coarse salt. Stir once and cook the noodles for about seven minutes until they have the desired bite. Then drain, toss in a pan with butter, and season with salt and pepper from the mill.\u003c\/p\u003e\n\n\u003cp\u003eFor more than just butter, the manufacturer provides a whole list of ideas. The ribbon noodles go well with game ragout, mushrooms, or young spinach with mascarpone and Parmesan. Salmon with lemon balm, broccoli with chanterelles and walnuts, or a classic carbonara are also among them. For a quick dinner after work, garlic-rosemary butter is enough. Store the package in a dry place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003eFor a Sunday meal, cook a venison or deer ragout in the morning and let it simmer for a long time. Just before serving, put the ribbon noodles in the water, after seven minutes into the pan, and then directly under the ragout. The wide ribbons absorb the sauce well, and the egg in the dough pairs perfectly with the hearty meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sauté the ribbon noodles in brown butter with fresh rosemary and a clove of garlic. Grate some mountain cheese over them, and a South Tyrolean plate is ready in ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind the pasta is Erich Gruber, a trained chef who has specialized in egg pasta. He produces it at the Eggerhof pasta factory in Aldein, a village on the Reggelberg in the south of South Tyrol. The company is officially called Eggers KG of Gruber Erich \u0026amp; C.\u003c\/p\u003e\n\n\u003cp\u003eAccording to Eggerhof, the noodles consist mainly of free-range eggs and non-GMO durum wheat semolina. The egg pasta is available from the manufacturer in many shapes, from tagliatelle to pappardelle to maccheroni. The basic variety is also used to create versions with bacon, herbs, porcini mushrooms, or lemon. Work is carried out at an altitude of about 1,200 meters above sea level.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese ribbon noodles are for everyone looking for good egg pasta for everyday cooking who enjoys making their own sauces. They go just as well with a Sunday ragout as they do with quick buttered pasta. If you prefer a spicier flavor, reach for the \u003ca href=\"\/en\/products\/suedtiroler-speck-nudeln\"\u003eSouth Tyrolean bacon noodles\u003c\/a\u003e. For mushroom flavor in the dough, try the \u003ca href=\"\/en\/products\/suedtiroler-steinpilznudeln\"\u003eporcini mushroom noodles\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The noodles contain gluten (durum wheat) and egg. They are therefore not suitable for a vegan diet or for those with an egg allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSemolina and fresh free-range eggs, nothing more is needed – the South Tyrolean ribbon noodles from Aldein for ragout, butter, and mountain cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548297142604,"sku":"040EGG0072","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0072.png?v=1791195990"},{"product_id":"suedtiroler-schuettelbrot-nudeln","title":"South Tyrolean Schüttelbrot pasta","description":"\u003ch2\u003eEggerhof South Tyrolean Schüttelbrot Pasta. Egg ribbon pasta with 17% Schüttelbrot crumbs – spicy with caraway, fennel, and fenugreek.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean Schüttelbrot Pasta\u003c\/strong\u003e is dried egg ribbon pasta made from durum wheat semolina and 20% fresh free-range eggs, with 17% Schüttelbrot (crispbread) crumbs and spices kneaded into the dough. It comes from Aldein in South Tyrol. One pack contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchüttelbrot Pasta by Eggerhof\u003c\/strong\u003e combines two South Tyrolean classics. Schüttelbrot is the thin, crunchy rye flatbread that is a staple of any snack platter. Eggerhof grinds it into crumbs and kneads it into the pasta dough. The crumbs contribute Schüttelbrot flour, sourdough, caraway and fennel seeds, and malt flour. In addition, Eggerhof seasons the dough with caraway and fenugreek. The foundation remains the classic egg dough made from durum wheat semolina and fresh free-range eggs. The result is a pasta that tastes like a snack platter, but is cooked like pasta. It is one of the most distinctive varieties in the Eggerhof range.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Schüttelbrot pasta tastes hearty and bready, with a distinct spiciness. Caraway and fennel are immediately reminiscent of South Tyrolean rye bread. The fenugreek adds a savory, slightly nutty note reminiscent of bread clover.\u003c\/p\u003e\n\n\u003cp\u003eDue to the crumbs, the surface of the pasta is slightly rougher and darker than that of pure egg dough. It has a firm bite that remains solid even after cooking. The egg rounds off the spice, so the pasta is aromatic but not hot. Anyone looking for a neutral pasta for delicate cream sauces will find this variety too spicy. However, it pairs all the better with cheese, bacon, and mushrooms.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eCook the pasta in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain and toss in a pan with butter. Seasoned with salt and pepper, they are a complete meal on their own.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer suggests many combinations that suit the bread-like flavor. Grated mountain cheese with thyme is the simplest. Other options include strips of cured pork (Selchkarree) with horseradish sauce, porcini or chanterelle mushrooms with marjoram, and asparagus tips with wild garlic. Mussels or clams with parsley and smoked trout with cream sauce are also on the list. They also work well with game ragout, veal cheek ragout, or arugula pesto. Store the pack in a dry place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003eA quick weekday meal: Sauté onion rings in butter until golden brown, add the cooked pasta, and sprinkle with mountain cheese. Cover for a few minutes until the cheese melts, then serve with chives. A green salad with vinegar and oil pairs well, providing a fresh balance to the spiciness of the crumbs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss the pasta in butter, grate plenty of spicy mountain cheese over it, and add fresh thyme. It tastes like Käsespätzle with a snack-time character.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eEggerhof is located in Aldein, a village on the Reggelberg in the south of South Tyrol. It lies at an altitude of about 1,200 meters, at the foot of the Weißhorn. Eggerhof describes the location as having clean air, pure spring water, and healthy free-range eggs.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that Schüttelbrot ends up in the pasta dough fits this location perfectly. In Eggerhof's farm shop in Aldein, besides their own pasta, you can find regional products such as bacon, sausages, Schüttelbrot, cheese, jams, and juices. The pasta itself is made by chef Erich Gruber, who specializes in egg pasta. According to the manufacturer, Eggerhof consciously avoids the use of artificial colors and preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Schüttelbrot pasta is for anyone who loves South Tyrolean cuisine and is looking for pasta with a unique character. It is perfect for dinner after hiking, for a cheese pan, and as a gift for South Tyrol fans. Even those who only know Schüttelbrot from snack platters will discover a new side to it here. A slightly milder option is the basic variety, \u003ca href=\"\/en\/products\/suedtiroler-eierteig-nudeln\"\u003eSouth Tyrolean Egg Pasta\u003c\/a\u003e. Also hearty, with bacon in the dough, is the \u003ca href=\"\/en\/products\/suedtiroler-speck-nudeln\"\u003eSpeck Pasta\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The pasta contains gluten-containing grains (durum wheat, wheat, as well as grain in the Schüttelbrot flour and malt flour) and egg. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEgg pasta with Schüttelbrot, caraway, and fennel – the South Tyrolean snack platter as pasta from Aldein.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548297306444,"sku":"040EGG0063","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0063.png?v=1791195997"},{"product_id":"suedtiroler-speck-nudeln","title":"South Tyrolean speck pasta","description":"\u003ch2\u003eEggerhof South Tyrolean Speck Pasta. Egg ribbon noodles with PGI South Tyrolean Speck in the dough – hearty, smoky, and with parsley.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean Speck Pasta\u003c\/strong\u003e are dried egg ribbon noodles made from durum wheat semolina and 20% fresh free-range eggs with 7% PGI South Tyrolean Speck and parsley. They are produced in Aldein, South Tyrol. One pack contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpeck pasta from Eggerhof\u003c\/strong\u003e features South Tyrol's most famous meat product right in the dough. South Tyrolean Speck is a mildly smoked, air-dried cured ham. The abbreviation PGI stands for Protected Geographical Indication: only speck produced in South Tyrol according to strict regulations is permitted to bear this name. Eggerhof adds 7% of it to the egg dough, along with soft wheat flour, parsley, and spices. The speck itself consists of pork, salt, dextrose, spices, and the preservative E250, as is standard for speck. The rest is the well-known Eggerhof dough made from durum wheat semolina and fresh free-range eggs. The result is a noodle that tastes of South Tyrol even before adding a sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Speck Pasta tastes hearty, slightly salty, and subtly smoky. The speck is finely distributed in the dough, so you don't see any pieces, but you taste a bit of it in every bite. The parsley provides a fresh, green note that balances out the meaty flavor.\u003c\/p\u003e\n\n\u003cp\u003eOnce cooked, the ribbon noodles are firm to the bite and elastic, as a good egg dough should be. The speck flavor is present but not dominant; the noodle remains a noodle. Those who cook vegetarian will not find a suitable variety here. However, for fans of bacon dumplings and rustic snacks, it is a nice change of pace.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eEggerhof recommends a slightly longer cooking time for this variety. Place the noodles in about three liters of salted water with two tablespoons of coarse salt and boil them for around eight minutes. Then drain, toss in butter, and season to taste with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe simplest combination is also one of the best: butter, Parmesan, and chives. The manufacturer also suggests speck with sautéed onions, gray cheese with brown butter, and mountain cheese with thyme. Mushrooms also work well, whether porcini, chanterelles, or button mushrooms with marjoram. In summer, tomatoes, zucchini, and basil work, and in spring, asparagus tips with wild garlic. Store the package in a dry place and keep it tightly sealed.\u003c\/p\u003e\n\n\u003cp\u003eFor a pan dish, cut an onion into strips and sauté them in butter until translucent. Add the cooked Speck Pasta, toss everything vigorously, and stir in a little cooking water and grated cheese at the end. This creates a creamy sauce without cream, where the speck and onions come together.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss the noodles in brown butter and grate some gray cheese or a strong mountain cheese over them. Sprinkled with fresh chives, this is a dish just like at an alpine hut.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBehind Eggerhof are two people with different backgrounds. Nikolaus Lantschner has been running the Eggerhof farm since 1998 with his family, where he keeps free-range chickens. Erich Gruber is a trained chef and has specialized in egg pasta. Eggerhof itself sums it up briefly: a chicken farmer and a chef have set up the pasta factory on the farm.\u003c\/p\u003e\n\n\u003cp\u003eThey work in Aldein on the Reggelberg, at about 1,200 meters in the south of South Tyrol. Durum wheat semolina and free-range eggs are the basis of every variety. According to the company, Eggerhof uses mainly regional raw materials for its sauces and ragouts, including South Tyrolean belly speck.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Speck Pasta is for everyone who loves hearty South Tyrolean cuisine and wants a flavorful dinner on the table quickly. They are perfect for an after-work meal, mountain-hut-style cooking at home, and as a gift for speck fans. Even children who usually only eat noodles with butter often like this hearty version right away. With Schüttelbrot (crispbread) in the dough, the \u003ca href=\"\/en\/products\/suedtiroler-schuettelbrot-nudeln\"\u003eSouth Tyrolean Schüttelbrot Pasta\u003c\/a\u003e is similarly savory. The basic variety, the \u003ca href=\"\/en\/products\/suedtiroler-eierteig-nudeln\"\u003eEgg Dough Pasta\u003c\/a\u003e, is completely meat-free. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The pasta contains gluten-containing grains (durum wheat, wheat) and egg. They are not suitable for a vegetarian diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEgg pasta with PGI South Tyrolean Speck and parsley – the hearty pasta from Aldein for butter, mountain cheese, and chives.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548297535820,"sku":"040EGG0062","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0062.png?v=1791196004"},{"product_id":"suedtiroler-latsche-bergkraeuter-nudeln","title":"South Tyrolean Mountain Pine and Herbal Pasta","description":"\u003ch2\u003eEggerhof South Tyrolean Mountain Pine and Alpine Herb Pasta. Egg noodles with alpine herbs and mountain pine – savory, resinous-fresh, and alpine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean Mountain Pine and Alpine Herb Pasta\u003c\/strong\u003e are dried egg noodles made from durum wheat semolina and 21% fresh free-range eggs, seasoned with a blend of alpine herbs and a hint of mountain pine essence. They originate from Aldino in South Tyrol. One pack contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof’s Mountain Pine and Alpine Herb Pasta\u003c\/strong\u003e brings the essence of an alpine meadow into the noodle dough. The \"Latsche,\" also known as mountain pine or dwarf pine, grows in the Alps above the tree line as a low, creeping shrub. Its resinous fragrance is a quintessential part of any mountain hike. Eggerhof adds a mountain pine essence to the dough, dosed very sparingly at 0.01%. This is complemented by 1% mixed alpine herbs: thyme, parsley, caraway, juniper, stinging nettle, and stone pine. The base is the Eggerhof egg dough made from durum wheat semolina, water, and fresh free-range eggs. The result is a pasta whose flavor evokes thoughts of mountain air and herb-filled meadows.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe mountain pine noodles have a savory herbal taste with a fresh, slightly resinous note in the background. Thyme and juniper set the tone, while caraway adds heartiness. Stinging nettle and parsley provide a green, fresh quality.\u003c\/p\u003e\n\n\u003cp\u003eThe mountain pine and stone pine are only a hint, more of a scent than a flavor. This is exactly what makes this variety special: it tastes like the mountain forest without feeling like a bath additive. The egg rounds out the herbs and gives the pasta its full body. Anyone expecting a neutral pasta for tomato sauce will find this variety too herb-forward. However, it pairs beautifully with game, cheese, and brown butter.\u003c\/p\u003e\n\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\n\u003cp\u003eThe preparation method at Eggerhof is always the same. Cook the noodles in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain, toss in butter, and season with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe producer recommends serving them with fresh tomatoes with garlic and parmesan, or a game ragout. Mountain cheese with brown butter, garlic butter with grated sheep's cheese, and bacon with zucchini and onion sauce are also on the list. These herb noodles are particularly suitable for venison or stag ragout in autumn, as juniper and thyme naturally belong with game. Store the pack in a dry, tightly sealed place.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick summer dish, dice ripe tomatoes, add garlic and olive oil, and let everything marinate briefly. Toss the hot noodles straight from the pot into the bowl and top with freshly grated parmesan. The herbs in the dough and the fresh tomatoes complement each other without requiring you to spend a long time at the stove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss the noodles in brown butter and grate flavorful sheep's cheese over them. A few fresh thyme leaves on top will enhance the herbs in the dough.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe eggs for Eggerhof come from free-range farming, and the farm takes chicken welfare seriously. It all started with 500 free-range chickens. Today, 6,000 laying hens live at Eggerhof in three separate groups. In the coop, they have scratching areas with straw and a sand run.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, each animal has at least four square meters of outdoor space, secured with bird netting. The farming practices are inspected by official veterinarians according to EU guidelines. The farm is located in Aldino on the Reggelberg at about 1,200 meters, at the foot of the Weißhorn. The noodles are made by chef Erich Gruber, who specializes in egg pasta.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Mountain Pine and Alpine Herb Pasta is for everyone who loves to think of the mountains while cooking and loves herbs. They go well with game dinners in autumn, cozy mountain hut evenings with friends, and make a great gift for hiking enthusiasts. Those who recognize the scent of mountain pines from their vacation will find it again here on the plate. For a fresh citrus note, try the \u003ca href=\"\/en\/products\/suedtiroler-zitronennudeln\"\u003eSouth Tyrolean Lemon Pasta\u003c\/a\u003e. Earthy and woody are the \u003ca href=\"\/en\/products\/suedtiroler-steinpilznudeln\"\u003ePorcini Mushroom Pasta\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The noodles contain gluten-containing cereals (durum wheat) and egg. They are not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThyme, juniper, and a hint of mountain pine in egg dough – the alpine herb pasta from Aldino for game and brown butter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548297830732,"sku":"040EGG0061","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0061.png?v=1791196011"},{"product_id":"suedtiroler-steinpilznudeln","title":"South Tyrolean porcini mushroom pasta","description":"\u003ch2\u003eEggerhof South Tyrolean Porcini Mushroom Pasta. Egg ribbons with porcini powder and parsley – earthy, woody, and firm to the bite.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean Porcini Mushroom Pasta\u003c\/strong\u003e are dried egg ribbons made from durum wheat semolina and 20% fresh free-range eggs, refined with 2% porcini mushroom powder and ground parsley. They are produced in Aldein, South Tyrol. One pack contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini pasta from Eggerhof\u003c\/strong\u003e brings the taste of the autumn forest into the noodle dough. The porcini mushroom, botanically \u003cem\u003eBoletus edulis\u003c\/em\u003e, is considered a particularly aromatic edible mushroom. Dried and ground, its flavor becomes even more intense, which is why small amounts are enough for plenty of aroma. Eggerhof adds 2% porcini powder to the dough, which contains some salt and spices alongside the mushrooms. This is combined with durum wheat semolina, water, fresh free-range eggs, and ground parsley. The powder is distributed evenly so that every noodle tastes of mushrooms. With this pasta, you have a mushroom dish without having to clean mushrooms first.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe porcini noodles taste earthy, nutty, and distinctly of mushroom. A woody scent rises from the pot as soon as they start cooking. The parsley provides a light, green freshness that balances the earthiness.\u003c\/p\u003e\n\n\u003cp\u003eThe egg gives the pasta body and a rounded note that pairs well with the mushroom aroma. Once cooked, the ribbons are firm to the bite and elastic; the color is slightly darker than that of pure egg dough. The mushroom note is strong enough to stand up to simple ingredients. Those who generally avoid mushrooms will find little joy in this variety. For everyone else, it is a shortcut to an autumnal plate.\u003c\/p\u003e\n\n\u003cp\u003eGood to know: The mushroom aroma is bound within the dough and only really emerges during cooking. When dry, the noodles have a rather subtle scent. As soon as they are in the hot water, the kitchen fills with the typical fragrance of dried porcini. By then at the latest, you will know where your culinary journey is headed.\u003c\/p\u003e\n\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\n\u003cp\u003eCook the pasta in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain, toss in butter, and season to taste with salt and freshly cracked pepper.\u003c\/p\u003e\n\n\u003cp\u003eEggerhof suggests a whole range of accompaniments. Onion, garlic, and strips of spinach turn it into a quick vegetable dish. Goat cheese with rosemary or Parmesan with brown butter focus on the cheese. Leek with walnuts provides crunch, while fresh porcini with arugula doubles the mushroom aroma. And mascarpone with fresh herbs makes for a creamy version.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, it is worth sautéing fresh mushrooms from the forest or the market in butter and tossing them with the pasta. A splash of cream, some parsley, and freshly grated Parmesan – and you're done. Store the package in a dry place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Brown butter in the pan, add a handful of walnuts, and toss the porcini pasta in it. With Parmesan and a little arugula, this is an autumn meal in ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eHow good an egg dough turns out depends on the eggs. Eggerhof relies on free-range eggs and places great importance on what the chickens are fed. According to the manufacturer, the feed is a special mixture from the company Rieper: GMO-free, without yolk dyes, and without animal meal, purely plant-based and consisting of corn, soy, wheat, barley, and rye.\u003c\/p\u003e\n\n\u003cp\u003eThe hens live on the Eggerhof farm in Aldein, currently about 6,000 of them in three separate groups. Nikolaus Lantschner has been running the farm with his family since 1998. The pasta is made by trained chef Erich Gruber, who specializes in egg pasta. The work is carried out on the Reggelberg at around 1,200 meters, in the south of South Tyrol.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe porcini pasta is for everyone who loves mushroom dishes and wants to cook something autumnal quickly during the week. It suits family dinners, evenings with friends, and makes for a great souvenir from South Tyrol. If you like porcini in sauce and pasta, cook them with fresh mushrooms to double the flavor. For mountain herbs and pine, try the \u003ca href=\"\/en\/products\/suedtiroler-latsche-bergkraeuter-nudeln\"\u003eMountain Pine and Herb Pasta\u003c\/a\u003e. For savory flavor with bacon, there is the \u003ca href=\"\/en\/products\/suedtiroler-speck-nudeln\"\u003eSouth Tyrolean Bacon Pasta\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The pasta contains gluten (durum wheat) and egg. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEgg pasta with porcini and parsley – the autumn pasta from Aldein for brown butter, Parmesan, and fresh mushrooms.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548297994572,"sku":"040EGG0060","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0060.png?v=1791196019"},{"product_id":"suedtiroler-zitronennudeln","title":"South Tyrolean lemon pasta","description":"\u003ch2\u003eEggerhof South Tyrolean Lemon Pasta. Egg ribbon noodles with lemon oil and ginger – fresh, citrus-scented and slightly piquant.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean Lemon Pasta\u003c\/strong\u003e are dried egg ribbon noodles made from durum wheat semolina and 21% fresh free-range eggs, flavored with 0.9% essential lemon oil and 0.7% ginger. The manufacturer refers to this variety as Lemon-Ginger. One package from Aldein in South Tyrol contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon-Ginger noodles from Eggerhof\u003c\/strong\u003e are the most summery variety in the assortment. You may know lemon pasta from Italy, where lemon zest and pasta often come together. Eggerhof goes a step further and adds essential lemon oil directly into the dough. Ginger is added as well. The lemon oil carries the scent of the zest without the acidity of the juice. The ginger provides a warm, slightly piquant contrast. The base is the Eggerhof egg dough made from durum wheat semolina, water, and fresh free-range eggs. The result is a pasta that smells of lemon while cooking and requires few additional ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe lemon noodles taste fresh and bright. Upon opening the pot, a distinct lemon scent arises that remains even after draining. In the mouth, the citrus freshness comes through first, followed by the ginger with a light, warming heat.\u003c\/p\u003e\n\n\u003cp\u003eThe noodles are hardly sour, as the aroma comes from the oil of the zest. The egg rounds off the taste and gives the ribbon noodles their firm bite. The combination feels light and summery, but also pairs well with fish in winter. Those looking for classic pasta for tomato sauce or ragout will find this variety too unconventional. It plays to its strengths with fish, vegetables, and herbs.\u003c\/p\u003e\n\n\u003cp\u003eThe scent, by the way, is the first thing you notice when cooking. Just a few minutes after the noodles are in the water, the kitchen smells of lemon zest. When eating, the ginger then becomes more prominent, especially in the finish. This keeps the dish lively, even if the sauce is very simple.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003ePreparation follows the Eggerhof standard. Cook the noodles in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain, toss in butter, and season with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends smoked trout with a cream sauce and a basil-pine nut pesto. Young spinach with goat cheese, smoked salmon with wild herbs, and zucchini strips with shrimp also pair well. A leek-horseradish sauce adds heat, while a vegetable sauce or arugula pesto keep the dish light.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick summer plate, sauté shrimp with garlic in olive oil and add zucchini strips. Add the noodles straight from the water into the pan and top with some fresh parsley. Store the package in a dry, well-sealed place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss the lemon noodles with smoked salmon, a spoonful of crème fraîche, and dill. The citrus note in the dough replaces the fresh lemon you would otherwise grate over it.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eEggerhof is more than just a pasta variety. The manufacturer from Aldein produces 23 types of pasta. The range extends from South Tyrolean egg dough to wild garlic, buckwheat, and hemp, to hay and straw, radicchio and rosemary, or blood-red ribbon noodles. In addition, there are sauces such as shepherd's, mushroom, and cheese sauce, Bolognese, or ragouts of lamb, venison, and deer.\u003c\/p\u003e\n\n\u003cp\u003eThe noodles are made by Erich Gruber, a trained chef who specializes in egg pasta. The base for every variety is free-range eggs and, according to the manufacturer, non-GMO durum wheat semolina. Upon request, Eggerhof even prints personalized labels. Operations are located in Aldein on the Reggelberg, at an altitude of about 1,200 meters.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe lemon noodles are for everyone who loves light pasta with fish, shrimp, or vegetables. They are perfect for a summer evening on the terrace, for fish dinners, and as a gift with a vacation feel. For mountain herbs instead of citrus, try the \u003ca href=\"\/en\/products\/suedtiroler-latsche-bergkraeuter-nudeln\"\u003ePine and Mountain Herb Noodles\u003c\/a\u003e. For something spicier with tomato and chili, try the \u003ca href=\"\/en\/products\/suedtiroler-chillinudeln\"\u003eSouth Tyrolean Chili Noodles\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The noodles contain gluten-containing cereals (durum wheat) and egg. They are not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEgg noodles with lemon oil and ginger – the fresh pasta from Aldein for fish, shrimp, and summer vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548298191180,"sku":"040EGG0050","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0050.png?v=1791196031"},{"product_id":"suedtiroler-chillinudeln","title":"South Tyrolean chili noodles","description":"\u003ch2\u003eEggerhof South Tyrolean Chili Noodles. Egg ribbon noodles with tomato paste and chili – fruity, spicy, and vibrantly red.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof South Tyrolean Chili Noodles\u003c\/strong\u003e are dried egg ribbon noodles made from durum wheat semolina and 20% fresh free-range eggs. The dough contains 5% tomato paste and 1% chili, along with turmeric and beetroot. The producer refers to this variety as Tomaten-Chilli (Tomato-Chili). One package from Aldein in South Tyrol contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato-Chili Noodles from Eggerhof\u003c\/strong\u003e already have half their sauce in the dough. The double-concentrated tomato paste provides fruitiness and color, while the chili adds heat. Turmeric and beetroot are also on the ingredient list and round out the mixture. The base is the Eggerhof egg dough made from durum wheat semolina, water, and fresh free-range eggs. According to the manufacturer, no artificial colors are needed; the red color comes from the ingredients themselves. When cooked, the ribbon noodles glow vividly on the plate. With this variety, even a simple dish of olive oil and garlic gains character.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe chili noodles taste fruitily of tomato and have a noticeable, yet well-balanced heat. The spiciness builds slowly and leaves a pleasantly warm sensation in the mouth. The tomato paste adds a slight sweetness and acidity that complements the heat.\u003c\/p\u003e\n\n\u003cp\u003eTurmeric and beetroot work in the background, feeling more earthy than dominant. The egg gives the noodle body and softens the heat slightly. Once cooked, the ribbon noodles are firm to the bite and elastic. Those who cannot handle any heat at all will find this variety too spicy. For fans of Mediterranean cuisine, however, it is a quick shortcut to a flavorful meal.\u003c\/p\u003e\n\n\u003cp\u003eThe interplay with the sauce is exciting. A mild cream or cheese sauce gains warmth and color from the noodles. A tomato sauce becomes even fruitier, and a seafood dish receives a spicy framework. This way, you can cook very different plates using the same package.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eCook the noodles in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain, toss in butter or olive oil, and season with salt and pepper to taste.\u003c\/p\u003e\n\n\u003cp\u003eEggerhof recommends pairing them with plenty of Mediterranean ingredients. Zucchini, eggplant, tomatoes, basil, and mozzarella make for a colorful vegetable dish. Garlic, olives, and parsley form a quick variation, while root vegetables with prosciutto create a hearty one. Seafood also pairs well: clams or mussels with chervil, or shrimp with oven-roasted date tomatoes and tarragon. For a savory meal, use salami with sautéed onions and tomatoes.\u003c\/p\u003e\n\n\u003cp\u003eThe easiest method is the *pasta aglio e olio* style. Gently sauté garlic in olive oil, toss the noodles in it, and serve with parsley and a bit of Parmesan. Store the package in a dry place and keep it well-sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss the chili noodles with shrimp, garlic, and halved cherry tomatoes in olive oil. A few basil leaves on top, and the summer evening is saved.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eEggerhof thinks regionally, even beyond their noodles. The company states that it primarily uses raw materials from the surrounding area for its sauces and ragouts. The lamb comes from Ulten and Passeier, and the beef and pork from South Tyrol. The asparagus is \"Margarete\" brand Terlaner asparagus, the mushrooms are from Kirnig near Aldein, and the milk and cheese also come from South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eThe noodles themselves are made by chef Erich Gruber, who specializes in egg pasta. He works with free-range eggs and durum wheat semolina and, according to the manufacturer, consciously avoids preservatives. In their farm shop in Aldein, Eggerhof sells their own noodles alongside speck, cheese, juices, and spices from the region. Aldein is located on the Reggelberg, at about 1,200 meters in the south of South Tyrol.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe chili noodles are for anyone who likes things a bit spicier and loves Mediterranean cuisine. They are suitable for a quick weeknight dinner, vegetable dishes, and seafood. The \u003ca href=\"\/en\/products\/suedtiroler-zitronennudeln\"\u003eSouth Tyrolean Lemon Noodles\u003c\/a\u003e are fresh and citrusy. The classic variety without any spices in the dough is the \u003ca href=\"\/en\/products\/suedtiroler-eierteig-nudeln\"\u003eEgg Pasta Noodles\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e page. The noodles contain gluten (durum wheat) and egg. They are not suitable for children who dislike heat or for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEgg noodles with tomato and chili – the spicy pasta from Aldein for vegetables, shrimp, and garlic.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548298387788,"sku":"040EGG0046","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0046.png?v=1791196038"},{"product_id":"ondonelle-rotweinnudeln","title":"Ondonelle red wine noodles","description":"\u003ch2\u003eEggerhof Ondonelle Red Wine Pasta. Wavy ribbon pasta made from durum wheat semolina with 6% South Tyrolean Lagrein DOC – egg-free, wine-red, and robust.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEggerhof Ondonelle Red Wine Pasta\u003c\/strong\u003e are dried ribbon noodles made from durum wheat semolina and 6% South Tyrolean Lagrein DOC. Unlike most Eggerhof varieties, this dough contains no egg. A package from Aldein in South Tyrol contains 310 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOndonelle with Lagrein from Eggerhof\u003c\/strong\u003e are an exception in the product line. While almost all varieties are based on egg dough, this one consists of only two ingredients: durum wheat semolina and red wine. The name \"Ondonelle\" is derived from the Italian word for waves, and that is exactly how the noodles look: ribbons with a wavy edge. The wine is a South Tyrolean Lagrein with a DOC designation of origin. Lagrein is an ancient red wine variety from South Tyrol, known for its dark color and robust fruitiness. In the pasta dough, it dyes the Ondonelle wine-red and gives them a fine, tart note. According to the manufacturer, the noodles may contain traces of eggs.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Ondonelle taste robust and slightly tart, with a subtle wine note in the background. The durum wheat semolina provides a clear, grainy taste and firm bite. The Lagrein adds a dark, fruity depth.\u003c\/p\u003e\n\n\u003cp\u003eBecause there is no egg in the dough, the noodles feel lighter and less buttery than the other Eggerhof varieties. The wavy edges catch sauce particularly well. Those expecting a distinct wine flavor will find the noodles too subtle. The Lagrein is an accent, not the main star.\u003c\/p\u003e\n\n\u003cp\u003eThis is exactly why the Ondonelle are so versatile. They go well with robust sauces containing bacon and cream, as well as a simple butter with sage. The wine note pairs particularly well with smoky flavors, mushrooms, and game. And on the plate, the red color provides an eye-catcher that ordinary pasta cannot offer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe Ondonelle cook faster than the egg noodles. According to the manufacturer's recipe, about five minutes in boiling salted water is sufficient. Try them a minute earlier to ensure they remain al dente.\u003c\/p\u003e\n\n\u003cp\u003eEggerhof provides its own recipe with bacon, tomatoes, and arugula. For four people, you need 500 g of Ondonelle, 100 g of bacon strips, two tomatoes, 250 ml of cream, one onion, two to three cloves of garlic, and arugula. Sauté the bacon, onion, and garlic in a little oil, add the diced tomatoes, and let everything cook briefly. Then add the cream and let it simmer slightly. Season with salt and pepper, fold in the cooked Ondonelle, sprinkle with arugula, and toss briefly.\u003c\/p\u003e\n\n\u003cp\u003eThe red wine noodles also look great with game ragout, mushrooms, or a simple sage butter. Store the package in a dry place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur Tip:\u003c\/strong\u003e Serve the Ondonelle with Eggerhof's bacon-tomato-cream recipe. The wine-red of the pasta and the green of the arugula make the dish an eye-catcher.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe red wine noodles show how closely Eggerhof is connected to South Tyrolean cuisine. In addition to Lagrein, the manufacturer carries other wine varieties in its pasta range, such as Teroldego Rotaliano DOC and white wine. South Tyrolean beer, chestnuts, or hay and straw also find their way into Eggerhof's dough.\u003c\/p\u003e\n\n\u003cp\u003eErich Gruber is the man behind the recipes. He is a trained chef and has specialized in egg pasta. The farm is managed by Nikolaus Lantschner, and Eggerhof describes itself as a pasta manufactory belonging to a poultry farmer and a chef. Production takes place in Aldein, a village in the Reggelberg region at an altitude of about 1,200 meters, at the foot of the Weißhorn.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eOndonelle red wine noodles are for everyone looking for a pasta with South Tyrolean character that is also egg-free. They are suitable for festive dinners, evenings with friends, and as a gift for wine lovers. Hearty with bacon in the dough are the \u003ca href=\"\/en\/products\/suedtiroler-speck-nudeln\"\u003eSouth Tyrolean Bacon Noodles\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/suedtiroler-steinpilznudeln\"\u003ePorcini Mushroom Noodles\u003c\/a\u003e feature mushroom aromas. You can find all varieties on our page for \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e. The Ondonelle contain gluten-containing cereals (durum wheat) and may contain traces of eggs. Therefore, they are not suitable for those with an egg allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDurum wheat semolina and Lagrein in wavy ribbons – the wine-red Ondonelle from Aldein for bacon, tomato, and arugula.\u003c\/em\u003e\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":57548298453324,"sku":"040EGG0078","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/040EGG0078.png?v=1791196046"},{"product_id":"frischei-spaghetti","title":"Frischei Spaghetti","description":"\u003ch2\u003eSchaut Frischei Spaghetti. Getrocknete Eierspaghetti aus Durum-Hartweizengrieß mit 35 % frischen Eiern, goldgelb und bissfest.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut Frischei Spaghetti\u003c\/strong\u003e sind lange Eiernudeln aus der Nudelmanufaktur Schaut in Andelfingen in Oberschwaben. Auf der Zutatenliste stehen genau zwei Dinge: Durum-Hartweizengrieß und 35 % frische Eier. Eine Packung enthält 300 g.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrischei Spaghetti von Schaut\u003c\/strong\u003e verbinden die italienische Form mit einem schwäbischen Teig. Klassische Spaghetti aus Italien bestehen meist nur aus Hartweizengrieß und Wasser. Bei Schaut kommt stattdessen frisches Ei in den Teig, und zwar reichlich. Gut ein Drittel des Teigs stammt vom Ei. Das verändert die Nudel deutlich: Sie wird goldgelb, schmeckt runder und bekommt einen festen, elastischen Biss. Der Durum-Hartweizengrieß sorgt dafür, dass die Spaghetti beim Kochen ihre Form halten. Nach dem Formen werden die Nudeln getrocknet, damit sie im Vorratsschrank lange halten. Im Topf brauchen sie rund 10 bis 12 Minuten. Eine Packung reicht für zwei bis drei hungrige Esser.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: voll nach Ei, mit festem Biss\u003c\/h3\u003e\n\n\u003cp\u003eFrischei-Spaghetti schmecken kräftiger als reine Grießnudeln, weil das Eigelb Fett und Farbe mitbringt. Schon beim Abgießen siehst du das satte Gelb. Auf der Zunge ist die Nudel mild, leicht süßlich und rund, mit einer feinen Ei-Note im Abgang. Gekocht bleibt sie bissfest und federt leicht, wenn du draufbeißt.\u003c\/p\u003e\n\n\u003cp\u003eDiese Spaghetti drängen sich trotzdem nie in den Vordergrund. Sie tragen die Soße, statt mit ihr zu konkurrieren. Wer Spaghetti aus reinem Hartweizen gewohnt ist, wird diese Sorte als etwas weicher und reichhaltiger empfinden. Für ein klassisches Aglio e Olio, bei dem die Nudel möglichst neutral sein soll, ist eine Ei-freie Pasta die passendere Wahl.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: zu Tomate, Ragù und brauner Butter\u003c\/h3\u003e\n\n\u003cp\u003eKoch die Spaghetti in reichlich gesalzenem Wasser, rund vier Liter auf eine Packung. Probier nach zehn Minuten, ob sie den Biss haben, den du magst. Gieß sie ab und gib sie gleich in die Pfanne zur Soße, statt sie abzuschrecken. So bleibt die Stärke an der Nudel und bindet die Soße.\u003c\/p\u003e\n\n\u003cp\u003eAm naheliegendsten ist eine Tomatensoße. Aus derselben Manufaktur kommt die \u003ca href=\"\/en\/products\/tomatensosse\"\u003eTomatensoße von Schaut\u003c\/a\u003e, die du nur erwärmen musst. Dazu frisch geriebener Hartkäse und ein paar Blätter Basilikum, und der Feierabend ist gerettet. Am Wochenende passt ein lange geschmortes Ragù vom Rind, das die langen Nudeln gut umhüllt.\u003c\/p\u003e\n\n\u003cp\u003eFür die schlichte Variante lässt du Butter in der Pfanne bräunen, bis sie nussig duftet. Ein paar Salbeiblätter kurz mitbraten, Spaghetti dazu, durchschwenken, fertig. Lagere die Packung trocken und gut verschlossen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Heb eine Tasse Kochwasser auf, bevor du abgießt. Ein Schuss davon macht jede Soße cremiger und lässt sie besser an den Spaghetti haften.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: die anspruchsvollste Nudel aus Andelfingen\u003c\/h3\u003e\n\n\u003cp\u003eDie Spaghetti entstehen in der Familienmanufaktur Schaut in Andelfingen, einem Ortsteil von Langenenslingen im Landkreis Biberach. Brigitte Schaut begann dort 1993, die Eier der eigenen Landwirtschaft zu Nudeln zu verarbeiten. Laut Hersteller werden die Eier bis heute von Hand aufgeschlagen, Maschinen pressen den Teig nur in Form.\u003c\/p\u003e\n\n\u003cp\u003eGerade die Spaghetti verlangen dabei Fingerspitzengefühl. Nach dem Formen kommen die Nudeln der Manufaktur in Trockenschränke, die Spaghetti bleiben länger darin als die übrigen Sorten. Ist es draußen zu warm, trocknen sie zu schnell und brechen. Brigitte Schaut zählt die Spaghetti deshalb zusammen mit den Suppennudeln zu den aufwendigsten Sorten. Die Eier stammen laut Hersteller von Hühnern aus der Region.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die Spaghetti mit mehr Charakter suchen\u003c\/h3\u003e\n\n\u003cp\u003eDiese Spaghetti passen zu allen, die oft Pasta kochen. Du schmeckst den Unterschied zur Alltagsnudel sofort. Sie eignen sich für den schnellen Teller unter der Woche genauso wie für das Essen mit Gästen. Wer es breiter und deftiger mag, greift zu den \u003ca href=\"\/en\/products\/frischei-bandnudeln-9-mm\"\u003eFrischei-Bandnudeln 9 mm\u003c\/a\u003e. Das ganze Sortiment findest du bei \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. Die Spaghetti enthalten glutenhaltiges Getreide (Hartweizen) und Ei. Für eine vegane Ernährung oder bei einer Eiallergie sind sie deshalb nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGrieß und frisches Ei, langsam getrocknet in Oberschwaben – Spaghetti für Tomatensoße, Ragù und den Teller mit brauner Butter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336167293260,"sku":"040SCH004","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frischei-spaghetti-freisteller.png?v=1792435006"},{"product_id":"bunte-nudeln-in-herzform","title":"Bunte Nudeln in Herzform","description":"\u003ch2\u003eSchaut Bunte Nudeln in Herzform. Dreifarbige Eiernudeln aus Hartweizengrieß und 35 % frischen Eiern, gefärbt mit Spinat und Tomate.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut Bunte Nudeln in Herzform\u003c\/strong\u003e sind kleine Herzen aus Eierteig, in Natur, Rot und Grün gemischt. Die Farben stammen aus Tomaten- und Spinatpulver, der Teig aus Durum-Hartweizengrieß und 35 % frischen Eiern. Eine Packung enthält 300 g.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHerznudeln von Schaut\u003c\/strong\u003e sind getrocknete Frischei-Nudeln in Form kleiner Herzen, die beim Hersteller „Frischei-Herznudeln bunt“ heißen. Sie entstehen aus drei Teigen. Der helle Teig besteht nur aus Grieß und Ei und bekommt seine gelbe Farbe vom Eigelb. Für den roten Teig kommt Tomatenpulver dazu, für den grünen Spinatpulver. Mehr Zutaten braucht es nicht. Nach dem Trocknen werden die Herzen gemischt, sodass jede Packung alle drei Farben enthält. Beim Kochen bleiben die Farben erhalten, sie werden nur etwas sanfter. Der Eianteil von 35 % ist hoch und macht die Nudeln geschmeidig und bissfest. Die Kochzeit liegt bei rund 10 bis 12 Minuten. Die Herzen sind so klein, dass auf jede Gabel gleich mehrere passen.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: mild nach Ei, mit einem Hauch Gemüse\u003c\/h3\u003e\n\n\u003cp\u003eIm Geschmack sind die Herzen in erster Linie Eiernudeln: mild, rund und leicht süßlich. Die roten Herzen bringen eine zarte Tomatennote mit, die grünen eine feine, leicht grasige Spinatnote. Beides ist dezent, du schmeckst es vor allem, wenn du die Nudeln nur mit Butter isst. Gekocht sind die Herzen fest und behalten ihre Form.\u003c\/p\u003e\n\n\u003cp\u003eDie bunte Mischung lebt vor allem vom Anblick auf dem Teller. Wer kräftig nach Spinat oder Tomate schmeckende Nudeln erwartet, wird enttäuscht sein, denn die Pulver dienen vor allem der Farbe. Unter einer dunklen, schweren Soße verschwinden die Farben. Deshalb passen leichte Begleiter besser.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: mit Butter, Käse oder heller Soße\u003c\/h3\u003e\n\n\u003cp\u003eGib die Herzen in reichlich kochendes Salzwasser und rühr anfangs einmal um, damit nichts zusammenklebt. Nach rund zehn Minuten probierst du, ob sie den Biss haben, den du magst. Dann abgießen und kurz in zerlassener Butter schwenken.\u003c\/p\u003e\n\n\u003cp\u003eSo kommen die Farben am schönsten zur Geltung. Ein wenig geriebener Bergkäse oder Parmesan darüber, etwas Pfeffer, mehr braucht der Teller nicht. Gut passt auch eine Sahnesoße mit Erbsen und Schinken oder eine leichte Tomatensoße. Kinder mögen die Herzen oft pur mit Butter. Als Nudelsalat mit Gurke, Mais und einem hellen Dressing sind sie ein Hingucker auf dem Buffet. Als Hauptgericht rechnest du mit etwa 100 bis 150 g pro Person. Lagere die Packung trocken und gut verschlossen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Koch die Herzen für ein Valentinsessen und serviere sie in Salbeibutter mit gerösteten Pinienkernen. Das geht schnell und sieht nach Mühe aus.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Nudeln aus einer Manufaktur mit Fenster\u003c\/h3\u003e\n\n\u003cp\u003eDie Herzen kommen aus der Nudelmanufaktur Schaut in Andelfingen, einem Dorf in Oberschwaben im Landkreis Biberach. Der Familienbetrieb hat sich auf Frischei-Nudeln aus Hartweizen- und Dinkelgrieß spezialisiert. Wer den Hofladen besucht, kann durch eine Scheibe direkt in die Produktion schauen. Diese gläserne Produktion verbindet Laden und Manufaktur.\u003c\/p\u003e\n\n\u003cp\u003eGruppen führt die Familie nach Anmeldung auch durch die Räume. Brigitte Schaut erklärt dabei, wie die Nudeln entstehen, und hat meist eine Kostprobe dabei. Sie hat den Betrieb 1993 gegründet, damals noch mit den Eiern der eigenen Landwirtschaft. Laut Hersteller ist die Herstellung bis heute größtenteils Handarbeit.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die mit Nudeln einen Gruß verschenken wollen\u003c\/h3\u003e\n\n\u003cp\u003eDie Herzen sind ein Mitbringsel, das sich aufessen lässt. Sie passen zum Valentinstag, zum Muttertag, zur Hochzeit oder einfach als Dankeschön. Zusammen mit der \u003ca href=\"\/en\/products\/tomatensosse\"\u003eTomatensoße von Schaut\u003c\/a\u003e wird daraus ein kleines Geschenkpaar. Fürs neue Jahr eignen sich die \u003ca href=\"\/en\/products\/bunte-gluecksnudeln\"\u003eBunten Glücksnudeln\u003c\/a\u003e. Weitere Sorten findest du bei \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. Die Nudeln enthalten glutenhaltiges Getreide (Hartweizen) und Ei. Für eine vegane Ernährung oder bei einer Eiallergie sind sie deshalb nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRote, grüne und goldgelbe Herzen aus Eierteig, gemacht in Andelfingen – für den Teller mit Butter und für den kleinen Gruß zwischendurch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336168898892,"sku":"040SCH014","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bunte-nudeln-in-herzform-freisteller.png?v=1792435025"},{"product_id":"bunte-weihnachtsnudeln","title":"Bunte Weihnachtsnudeln","description":"\u003ch2\u003eSchaut Bunte Weihnachtsnudeln. Eiernudeln in Festtagsformen aus Hartweizengrieß und 35 % frischen Eiern, rot, grün und goldgelb.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut Bunte Weihnachtsnudeln\u003c\/strong\u003e sind Eiernudeln in weihnachtlichen Formen wie Sternen, Tannenbäumen und Kometen. Sie bestehen aus Durum-Hartweizengrieß und 35 % frischen Eiern, die Farben kommen von Spinat- und Tomatenpulver. Eine Packung enthält 300 g.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWeihnachtsnudeln von Schaut\u003c\/strong\u003e sind eine saisonale Sorte der Nudelmanufaktur aus Andelfingen, beim Hersteller als „Frischei-Weihnachtsnudeln bunt“ geführt. Im Kern sind es klassische Frischei-Nudeln: Hartweizengrieß und viel Ei, getrocknet für den Vorrat. Der Unterschied liegt in Form und Farbe. Ein Teil des Teigs bleibt hell und gelb vom Eigelb. Ein zweiter wird mit Tomatenpulver rot, ein dritter mit Spinatpulver grün. Daraus entstehen kleine Figuren, die bunt gemischt in die Packung kommen. Auf dem Teller ergibt das ein Bild, das ohne weitere Deko nach Advent aussieht. In rund 10 bis 12 Minuten sind die Nudeln gar.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: eine runde Eiernudel im Festtagskleid\u003c\/h3\u003e\n\n\u003cp\u003eGeschmacklich sind die Weihnachtsnudeln vor allem eines: gute Eiernudeln. Sie schmecken mild und rund, mit der leichten Süße, die frisches Eigelb mitbringt. Die roten Figuren haben einen Hauch Tomate, die grünen eine zarte Spinatnote. Beides bleibt im Hintergrund und tritt am ehesten hervor, wenn du die Nudeln schlicht mit Butter isst.\u003c\/p\u003e\n\n\u003cp\u003eGekocht bleiben die Formen erhalten, der Biss ist fest und elastisch. Wer eine Nudel mit kräftigem Eigengeschmack nach Kräutern oder Gewürzen sucht, wird diese Sorte als zu zurückhaltend empfinden. Ihre Stärke liegt im Auftritt auf dem Teller. Unter dunkler Bratensoße gehen die Farben allerdings unter. Kombiniere sie lieber mit hellen Begleitern, dann bleibt das Rot, Grün und Gelb gut sichtbar.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: als Festtagsbeilage und auf dem Kinderteller\u003c\/h3\u003e\n\n\u003cp\u003eKoch die Nudeln in reichlich Salzwasser und rühr am Anfang einmal um. Nach etwa zehn Minuten probierst du die erste Figur. Gieß sie ab und schwenk sie in zerlassener Butter mit einer Prise Muskat.\u003c\/p\u003e\n\n\u003cp\u003eAls Beilage passen sie zu Geflügel in heller Soße, zu Rahmgeschnetzeltem oder zu einem Fischfilet mit Zitronenbutter. Am Heiligabend sind sie eine schnelle Lösung für den Kindertisch, wenn die Großen noch auf den Braten warten. Mit geriebenem Käse überbacken werden sie zum kleinen Auflauf. Auch eine leichte Tomatensoße steht ihnen gut, die Farben bleiben dann sichtbar. Für ein Weihnachtsbuffet machst du daraus einen Nudelsalat mit Erbsen, gewürfeltem Schinken und einem Dressing aus Joghurt und Senf. Den Salat kannst du am Vortag vorbereiten, so bleibt am Festtag mehr Zeit für deine Gäste. Lagere die Packung trocken und gut verschlossen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Koch die Weihnachtsnudeln für eine Suppe nur acht Minuten vor und gib sie dann in eine klare Hühnerbrühe. Die bunten Figuren schwimmen obenauf und machen aus der Vorsuppe einen Blickfang.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: von Hand verpackt in Andelfingen\u003c\/h3\u003e\n\n\u003cp\u003eDie Nudelmanufaktur Schaut liegt in Andelfingen, einem Ortsteil von Langenenslingen in Oberschwaben. Brigitte Schaut hat dort 1993 angefangen, Nudeln zu machen. Seit dem Anbau 2013 hat der Betrieb einen eigenen Packbereich für Geschenktüten und einen eigenen Raum für Geschenkkörbe.\u003c\/p\u003e\n\n\u003cp\u003eLaut Brigitte Schaut wird bis heute von Hand verpackt, auch die Geschenkkörbe. Die Weihnachtszeit ist für die Manufaktur die wichtigste Zeit des Jahres, denn dann werden die meisten Geschenke gepackt. Beliefert werden bewusst Feinkostläden in ganz Deutschland statt großer Supermarktketten. Die Eier stammen laut Hersteller von Hühnern aus der Region.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Familien, Gastgeber und Adventsgeschenke\u003c\/h3\u003e\n\n\u003cp\u003eDie Weihnachtsnudeln passen zu allen, die zum Fest etwas Fröhliches auf den Tisch bringen wollen. Sie eignen sich als Mitbringsel zur Adventsfeier, für den Nikolausstiefel oder als Teil eines Geschenkkorbs. Fürs neue Jahr legst du die \u003ca href=\"\/en\/products\/bunte-gluecksnudeln\"\u003eBunten Glücksnudeln\u003c\/a\u003e dazu, für das ganze Jahr die \u003ca href=\"\/en\/products\/bunte-nudeln-in-herzform\"\u003eBunten Nudeln in Herzform\u003c\/a\u003e. Alle Sorten findest du bei \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. Die Nudeln enthalten glutenhaltiges Getreide (Hartweizen) und Ei. Für eine vegane Ernährung oder bei einer Eiallergie sind sie deshalb nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSterne und Tannen aus Eierteig, bunt gefärbt mit Spinat und Tomate – Festtagsnudeln aus Oberschwaben für den Kindertisch und den Geschenkkorb.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336171749708,"sku":"040SCH015","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bunte-weihnachtsnudeln-freisteller.png?v=1792435037"},{"product_id":"frischei-bandnudeln-9-mm","title":"Frischei-Bandnudeln 9 mm","description":"\u003ch2\u003eSchaut Frischei-Bandnudeln 9 mm. Breite Eierbandnudeln aus Durum-Hartweizengrieß mit 35 % frischen Eiern, für Gulasch, Braten und Rahmsoße.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut Frischei-Bandnudeln 9 mm\u003c\/strong\u003e sind neun Millimeter breite, getrocknete Eiernudeln aus der Nudelmanufaktur Schaut in Andelfingen. Sie bestehen aus Durum-Hartweizengrieß und 35 % frischen Eiern. Eine Packung enthält 300 g.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBandnudeln von Schaut\u003c\/strong\u003e sind das, was in vielen süddeutschen Küchen zum Sonntagsbraten auf den Tisch kommt: breite, gelbe Nudelbänder mit kräftigem Biss. Die Breite steht schon im Namen. Neun Millimeter liegen zwischen schmalen Tagliatelle und den sehr breiten Pappardelle. Damit sind die Bänder breit genug, um viel Soße aufzunehmen, und schmal genug, um sich gut um die Gabel wickeln zu lassen. Der Teig enthält nur Grieß und frisches Ei. Mit 35 % ist der Eianteil hoch, das gibt den Nudeln Farbe und einen vollen Geschmack. Nach dem Formen werden sie getrocknet und halten sich so lange im Vorratsschrank. Im Topf brauchen sie rund 10 bis 12 Minuten.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: kräftig nach Ei und angenehm fest\u003c\/h3\u003e\n\n\u003cp\u003eGekocht schmecken die Bandnudeln mild und rund, mit einer deutlichen Ei-Note. Das Eigelb bringt etwas Fett und eine leichte Süße mit, die du bei Nudeln aus reinem Hartweizen vermisst. Der Biss ist fest und elastisch, die Bänder federn leicht nach.\u003c\/p\u003e\n\n\u003cp\u003eAuf der breiten Fläche bleibt viel Soße hängen. Darum spielen die Nudeln ihre Stärke vor allem unter kräftigen Soßen aus, die lange geschmort haben. Für eine feine Olivenöl-Pasta mit wenigen Zutaten sind sie weniger geeignet, dafür sind sie zu reichhaltig. Wer lieber schmale Nudeln dreht, greift dafür zu Spaghetti.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: unter Gulasch, Ragout und brauner Butter\u003c\/h3\u003e\n\n\u003cp\u003eBring reichlich Wasser zum Kochen und salze es kräftig. Gib die Bandnudeln hinein und rühr in der ersten Minute einmal um, damit die Bänder sich trennen. Nach etwa zehn Minuten probierst du, dann abgießen und sofort weiterverarbeiten.\u003c\/p\u003e\n\n\u003cp\u003eDie Bänder passen zu allem, was viel Soße mitbringt. Rindergulasch, Wildragout, Rouladen mit dunkler Soße oder ein Pilzrahm sind die naheliegenden Partner. Zieh die Nudeln kurz vor dem Servieren durch die heiße Soße, dann verbinden sich beide. An einem schnellen Abend reicht braune Butter mit gerösteten Semmelbröseln, ganz schwäbisch. Auch die \u003ca href=\"\/en\/products\/tomatensosse\"\u003eTomatensoße von Schaut\u003c\/a\u003e findet auf den breiten Bändern guten Halt. Lagere die Packung trocken und gut verschlossen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Schwenk die gekochten Bandnudeln in Butter mit etwas Pfeffer und gib sie im tiefen Teller unter das Gulasch. So nehmen sie die Soße von unten auf, und kein Tropfen bleibt übrig.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: von der Garage zum Hofladen in Andelfingen\u003c\/h3\u003e\n\n\u003cp\u003eDie Geschichte der Manufaktur beginnt 1993 auf einem Bauernhof in Andelfingen, einem Ortsteil von Langenenslingen in Oberschwaben. Brigitte Schaut verarbeitete damals die Eier der eigenen Landwirtschaft zu Nudeln. Als Nudelraum diente die Garage, verkauft wurde in einem kleinen Laden im Hauseingang.\u003c\/p\u003e\n\n\u003cp\u003eDie Nachfrage wuchs, und die Familie beschloss, einen größeren Hofladen mit Produktion zu bauen. Dafür wurde der alte Schweinestall grundlegend umgebaut. Nach einem Jahr stand dort die Familienmanufaktur mit angeschlossenem Ladengeschäft. Gearbeitet wird laut Hersteller bis heute größtenteils von Hand: Die Eier werden einzeln aufgeschlagen, Maschinen pressen den Teig nur in seine Form. Die Landwirtschaft wird laut Hersteller inzwischen in dritter Generation geführt, die Eier kommen von Hühnern aus der Region.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die gern deftig kochen\u003c\/h3\u003e\n\n\u003cp\u003eDie Bandnudeln sind für Leute gemacht, die am Wochenende schmoren und unter der Woche Reste aufwärmen. Sie passen in jede Familienküche, in der Soße eine Hauptrolle spielt. Eine Packung reicht für zwei bis drei Teller, für eine größere Runde nimmst du zwei. Wer es feiner mag, nimmt die \u003ca href=\"\/en\/products\/frischei-spaghetti\"\u003eFrischei Spaghetti\u003c\/a\u003e aus demselben Haus. Das ganze Sortiment findest du bei \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. Die Nudeln enthalten glutenhaltiges Getreide (Hartweizen) und Ei. Für eine vegane Ernährung oder bei einer Eiallergie sind sie deshalb nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNeun Millimeter Eierteig aus Oberschwaben – breite Bänder für Gulasch, Ragout und den Sonntag mit brauner Butter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336172077388,"sku":"040SCH001","price":3.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frischei-bandnudeln-9-mm-freisteller.png?v=1792435047"},{"product_id":"bunte-gluecksnudeln","title":"Bunte Glücksnudeln","description":"\u003ch2\u003eSchaut Bunte Glücksnudeln. Eiernudeln in Kleeblattform aus Hartweizengrieß und 35 % frischen Eiern, hell und grün von Spinat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut Bunte Glücksnudeln\u003c\/strong\u003e sind kleine Kleeblätter aus Eierteig, gemischt aus hellen und grünen Nudeln. Der Teig besteht aus Durum-Hartweizengrieß und 35 % frischen Eiern, die grüne Farbe kommt von Spinatpulver. Eine Packung enthält 300 g.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGlücksnudeln von Schaut\u003c\/strong\u003e sind Frischei-Nudeln, die einen guten Wunsch gleich mitbringen. Beim Hersteller heißen sie „Frischei-Glücksnudeln bunt“. Anders als die Herz- und Weihnachtsnudeln der Manufaktur kommen sie mit zwei Farben aus. Die hellen Kleeblätter bestehen nur aus Grieß und Ei, ihr Gelb stammt vom Eigelb. Für die grünen kommt Spinatpulver in den Teig. Tomate ist hier keine dabei. Das Grün erinnert an eine Wiese, auf der jemand vierblättrigen Klee sucht. Wie alle Frischei-Nudeln von Schaut werden die Glücksnudeln nach dem Formen getrocknet. So halten sie sich lange und sind in rund 10 bis 12 Minuten gar.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: mild und rund, mit einem grünen Hauch\u003c\/h3\u003e\n\n\u003cp\u003eDie Glücksnudeln schmecken in erster Linie nach guter Eiernudel. Der hohe Eianteil macht sie mild, leicht süßlich und angenehm vollmundig. Die grünen Blätter bringen eine zarte, leicht grasige Note mit, die du vor allem schmeckst, wenn du sie pur mit Butter isst. Gekocht sind die Kleeblätter fest und behalten ihre Form.\u003c\/p\u003e\n\n\u003cp\u003eDas Spinatpulver färbt vor allem, es macht aus der Nudel kein Gemüsegericht. Wer einen deutlichen Spinatgeschmack erwartet, sollte lieber frischen Blattspinat dazu servieren. Schwere, dunkle Soßen verdecken das Grün. Helle Begleiter lassen die Farben besser wirken.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: mit Butter, Käse oder leichter Soße\u003c\/h3\u003e\n\n\u003cp\u003eGib die Glücksnudeln in reichlich kochendes Salzwasser. Rühr am Anfang einmal um, damit die kleinen Blätter nicht aneinanderhaften. Nach etwa zehn Minuten probierst du, dann abgießen und in einer Pfanne mit zerlassener Butter schwenken.\u003c\/p\u003e\n\n\u003cp\u003eMit geriebenem Bergkäse und frisch gemahlenem Pfeffer ist der Teller schon fertig. Eine helle Sahnesoße mit Lauch und Schinken passt ebenso wie eine leichte Tomatensoße. Probier die Nudeln auch mit frischem Blattspinat, Knoblauch und Feta, dann trifft das Grün im Teig auf Grün in der Pfanne. Als Nudelsalat mit Erbsen, Radieschen und Kräuterdressing bringen sie Farbe auf ein Frühlingsbuffet. Lagere die Packung trocken und gut verschlossen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Koch die Glücksnudeln an Silvester als kleine Mitternachtsportion mit Butter und Parmesan. Ein Teller Kleeblätter zum Jahreswechsel ist schnell gemacht und passt zum Anlass.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Eier aus der Region, Teig aus Andelfingen\u003c\/h3\u003e\n\n\u003cp\u003eAm Anfang der Manufaktur standen die Eier. 1993 begann Brigitte Schaut in Andelfingen in Oberschwaben, die Eier der eigenen Landwirtschaft zu Nudeln zu verarbeiten. Heute stammen sie laut Hersteller von Hühnern aus der Region. Aufgeschlagen werden sie von Hand, bevor sie in den Teig kommen.\u003c\/p\u003e\n\n\u003cp\u003eDie Familie legt nach eigenen Angaben Wert auf Zutaten aus regionalem Anbau. Der Dinkel für die Dinkelnudeln der Manufaktur wächst auf den eigenen Feldern. Hergestellt werden die Nudeln von einem kleinen Team mit zwei Maschinen, die den Teig in Form pressen. Danach kommen sie zum Trocknen in Trockenschränke. Die Glücksnudeln gibt es beim Hersteller auch als Teil einer Geschenktüte mit dem Namen „Tüte Glück“.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die jemandem Glück wünschen wollen\u003c\/h3\u003e\n\n\u003cp\u003eDie Glücksnudeln sind ein Mitbringsel mit Botschaft, das am Ende auch satt macht. Eine Packung reicht für zwei bis drei Portionen. Sie passen zu Silvester und Neujahr, zum Einzug in die neue Wohnung, zum ersten Arbeitstag oder vor einer Prüfung. Zusammen mit der \u003ca href=\"\/en\/products\/tomatensosse\"\u003eTomatensoße von Schaut\u003c\/a\u003e wird daraus ein kleines Glückspaket. Für Liebesgrüße gibt es die \u003ca href=\"\/en\/products\/bunte-nudeln-in-herzform\"\u003eBunten Nudeln in Herzform\u003c\/a\u003e. Alle Sorten findest du bei \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. Die Nudeln enthalten glutenhaltiges Getreide (Hartweizen) und Ei. Für eine vegane Ernährung oder bei einer Eiallergie sind sie deshalb nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHelle und grüne Kleeblätter aus Eierteig, gemacht in Oberschwaben – für den guten Wunsch zum neuen Jahr und den Teller mit Butter und Käse.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336173125964,"sku":"SW17392","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bunte-gluecksnudeln-freisteller.png?v=1792435058"},{"product_id":"frischei-bauern-spaetzle","title":"Frischei Bauern Spätzle","description":"\u003ch2\u003eSchaut Frischei Bauern Spätzle. Getrocknete Eierspätzle aus Durum-Hartweizengrieß mit 20 % frischen Eiern, kernig und herzhaft.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut Frischei Bauern Spätzle\u003c\/strong\u003e sind getrocknete Spätzle aus der Nudelmanufaktur Schaut in Andelfingen in Oberschwaben. Der Teig besteht aus Durum-Hartweizengrieß und 20 % frischen Eiern. Eine Packung enthält 300 g und ist in rund 10 bis 12 Minuten gar.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBauern Spätzle von Schaut\u003c\/strong\u003e sind Spätzle für den Vorrat, die du nicht frisch vom Brett schaben musst. Spätzle gehören in Schwaben zu vielen Sonntagsessen. Frisch gemacht werden sie aus einem zähen Teig, der in kochendes Wasser geschabt oder gedrückt wird. Getrocknete Spätzle wie diese nehmen dir die Arbeit ab und halten sich lange im Schrank. Der Teig von Schaut besteht aus Hartweizengrieß und frischem Ei. Mit 20 % liegt der Eianteil niedriger als bei den Frischei-Nudeln der Manufaktur. Dadurch schmecken die Spätzle etwas kerniger und weniger nach Ei. Der Name verweist auf die bäuerliche Küche, in der Spätzle ein Alltagsessen waren. Sie sind herzhaft und für kräftige Gerichte gedacht.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: kernig nach Grieß, mit milder Ei-Note\u003c\/h3\u003e\n\n\u003cp\u003eGekocht haben die Bauern Spätzle einen festen, leicht kernigen Biss. Der Hartweizengrieß steht stärker im Vordergrund als bei den eireicheren Nudeln, das Ei rundet ab. Im Geschmack sind sie mild und herzhaft, mit einer leicht nussigen Note, wenn du sie in Butter anbrätst.\u003c\/p\u003e\n\n\u003cp\u003eDie kleinen, länglichen Stücke nehmen Soße gut auf. Wer die weiche, fast fluffige Art frisch geschabter Spätzle sucht, wird diese getrocknete Sorte als zu fest empfinden. Dafür halten sie in Soße und Auflauf ihre Form und zerfallen auch beim Aufwärmen am nächsten Tag kaum.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: zu Linsen, als Kässpätzle oder unter Gulasch\u003c\/h3\u003e\n\n\u003cp\u003eGib die Spätzle in reichlich kochendes Salzwasser und rühr gleich zu Beginn einmal um. Nach etwa zehn Minuten probierst du, ob sie den Biss haben, den du magst. Dann abgießen und gut abtropfen lassen.\u003c\/p\u003e\n\n\u003cp\u003eKlassisch schwäbisch kommen sie zu Linsen mit Saitenwürstle auf den Teller, dazu ein Schuss Essig. Für Kässpätzle schichtest du die heißen Spätzle mit geriebenem Bergkäse in eine Form und lässt alles kurz im Ofen schmelzen. Oben drauf kommen goldbraun geröstete Zwiebeln. Auch zu Gulasch, Rouladen oder Zwiebelrostbraten sind sie die passende Beilage. Reste brätst du am nächsten Tag in Butter an, gern mit einem Ei darüber. Lagere die Packung trocken und gut verschlossen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Röste die gekochten Spätzle in der Pfanne mit Butter, bis sie an den Rändern leicht knusprig werden. Mit Schnittlauch und einem Spiegelei wird daraus ein schnelles Abendessen.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: ein Familienbetrieb, der an einem Strang zieht\u003c\/h3\u003e\n\n\u003cp\u003eDie Manufaktur Schaut ist aus einem Bauernhof in Andelfingen hervorgegangen, einem Ortsteil von Langenenslingen im Landkreis Biberach. Brigitte Schaut machte dort 1993 die ersten Nudeln aus den Eiern der eigenen Hühner. Heute führt sie den Betrieb als Inhaberin.\u003c\/p\u003e\n\n\u003cp\u003eNeue Ideen bespricht die Familie laut Brigitte Schaut immer gemeinsam, und erst wenn alle zustimmen, wird angefangen. Beliefert werden bewusst Feinkostläden in ganz Deutschland und keine großen Supermarktketten, um kleine Läden zu stärken. Neben den Hartweizen-Spätzle stellt die Manufaktur auch Spätzle und Knöpfle in weiteren Formen her, teils aus Dinkel von den eigenen Feldern.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die schwäbisch kochen ohne Spätzlebrett\u003c\/h3\u003e\n\n\u003cp\u003eDie Bauern Spätzle sind für Freunde deftiger Küche gedacht. Gerade wenn wenig Zeit zum Schaben bleibt, sind sie schnell im Topf. Sie passen in die Familienküche genauso wie in den Vorratsschrank fürs Wochenende. Breite Nudeln für Braten und Gulasch findest du in den \u003ca href=\"\/en\/products\/frischei-bandnudeln-9-mm\"\u003eFrischei-Bandnudeln 9 mm\u003c\/a\u003e. Eine schnelle Soße dazu ist die \u003ca href=\"\/en\/products\/tomatensosse\"\u003eTomatensoße von Schaut\u003c\/a\u003e. Alle Sorten findest du bei \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut Nudeln\u003c\/a\u003e. Die Spätzle enthalten glutenhaltiges Getreide (Hartweizen) und Ei. Für eine vegane Ernährung oder bei einer Eiallergie sind sie deshalb nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGrieß und frisches Ei aus Oberschwaben – Spätzle für Linsen, Kässpätzle und den Sonntag mit Braten, ganz ohne Spätzlebrett.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":59336173748556,"sku":"040SCH002","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frischei-bauern-spaetzle-freisteller.png?v=1792435068"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-nudeln.jpg?v=1791268979","url":"https:\/\/leniundhans.at\/en\/collections\/nudeln.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}