Eggerhof South Tyrolean egg pasta. Dried ribbon noodles made from durum wheat semolina – with 30% fresh free-range eggs, golden yellow and al dente.
Eggerhof South Tyrolean egg pasta 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.
Ribbon noodles from South Tyrolean egg pasta by Eggerhof 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.
Flavor
The 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.
It 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.
Usage
Eggerhof 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.
For 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.
For 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.
Our tip: 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.
Origin
Behind 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 & C.
According 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.
For whom
These 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 South Tyrolean bacon noodles. For mushroom flavor in the dough, try the porcini mushroom noodles. You can find all varieties on our Eggerhof 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.
Semolina and fresh free-range eggs, nothing more is needed – the South Tyrolean ribbon noodles from Aldein for ragout, butter, and mountain cheese.
