Eggerhof South Tyrolean Lemon Pasta. Egg ribbon noodles with lemon oil and ginger – fresh, citrus-scented and slightly piquant.

Eggerhof South Tyrolean Lemon Pasta 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.

Lemon-Ginger noodles from Eggerhof 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.

Taste

The 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.

The 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.

The 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.

Usage

Preparation 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.

The 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.

For 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.

Our tip: 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.

Origin

Eggerhof 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.

The 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.

For whom

The 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 Pine and Mountain Herb Noodles. For something spicier with tomato and chili, try the South Tyrolean Chili Noodles. You can find all varieties on our Eggerhof page. The noodles contain gluten-containing cereals (durum wheat) and egg. They are not suitable for a vegan diet.

Egg noodles with lemon oil and ginger – the fresh pasta from Aldein for fish, shrimp, and summer vegetables.