Eggerhof South Tyrolean Chili Noodles. Egg ribbon noodles with tomato paste and chili – fruity, spicy, and vibrantly red.
Eggerhof South Tyrolean Chili Noodles 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.
Tomato-Chili Noodles from Eggerhof 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.
Flavor
The 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.
Turmeric 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.
The 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.
Usage
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 or olive oil, and season with salt and pepper to taste.
Eggerhof 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.
The 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.
Our tip: 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.
Origin
Eggerhof 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.
The 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.
For whom
The 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 South Tyrolean Lemon Noodles are fresh and citrusy. The classic variety without any spices in the dough is the Egg Pasta Noodles. You can find all varieties on our Eggerhof page. The noodles contain gluten (durum wheat) and egg. They are not suitable for children who dislike heat or for a vegan diet.
Egg noodles with tomato and chili – the spicy pasta from Aldein for vegetables, shrimp, and garlic.
