Pâtes Grand'Mère Knepfle
Pâtes Grand'Mère Knepfle: Spätzle-style egg pasta of irregular shape by Pâtes Grand'Mère (Pâtes Grand'Mère Spécialités range); ingredients: superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina.
Pâtes Grand'Mère Knepfle is Spätzle-style egg pasta of irregular shape made by the French brand Pâtes Grand'Mère. The product belongs to the Pâtes Grand'Mère Spécialités range. It is sold under the EU protected geographical indication “Pâtes d'Alsace IGP”.
Ingredients: superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina. Pack sizes: 250 g, 500 g. Protein: 15 g per 100 g.
Spätzle are served as a side with meat and gravy, baked with cheese and fried onions, or tossed in butter. Allergens: gluten, egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The cooking time is printed on the pack. Pâtes Grand'Mère is the egg pasta brand of the Heimburger family company in Marlenheim, Alsace, which has made pasta since 1933.
Facts
| Raw material | Superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina |
|---|---|
| Main use | Side dish with meat and gravy, baked with cheese |
| House range | Pâtes Grand'Mère Spécialités |
How it connects to Pasta
Pâtes Grand'Mère Knepfle → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Pâtes Grand'Mère Spécialités, Spätzle, Pâtes d'Alsace
Frequently asked questions
What are the ingredients of Pâtes Grand'Mère Knepfle?
Superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina.
Is Pâtes Grand'Mère Knepfle a protected-name product?
Yes: the brand sells it under the EU protected geographical indication “Pâtes d'Alsace IGP”.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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