Pâtes Grand'Mère Spécialités
Pâtes Grand'Mère's line of traditional Alsatian specialities under the Pâtes d'Alsace IGP: spätzle, knepfle, nests and pappardelle.
Pâtes Grand'Mère Spécialités is the line in which the Pâtes Grand'Mère brand groups its typically Alsatian shapes. On its website the company states plainly that it carries a protected geographical indication: this is Pâtes d'Alsace IGP, made in Alsace to a clearly defined specification. The recipe is the same as for all the brand's pasta: seven fresh eggs per kilogram of durum wheat semolina.
The line includes nests No. 2, No. 4 and No. 10 (ribbon width in millimetres), pappardelle No. 15, knepfle and spätzle. What sets the specialities apart is how they are made: spätzle and knepfle come from a liquid batter of eggs and semolina pressed through a strainer straight into boiling water. This produces irregular pieces, relatives of the Alsatian Wasser Striebele. Spätzle are thinner, like little twigs, while knepfle are shorter and thicker. The company has made spätzle industrially since 1955.
The maker recommends serving these pastas with meat in sauce — poultry, rabbit, game — or baking them; they cook in just a few minutes. They are a mainstay of classic Alsatian cooking, where pasta accompanies festive and Sunday dishes.
Facts
| Raw material | Top-grade durum wheat semolina and 7 fresh free-range French eggs per kilogram |
|---|---|
| Main use | Alsatian IGP specialities for meat in sauce, poultry, rabbit and game |
What it includes
How it connects to Pasta
Pâtes Grand'Mère Spécialités → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Pâtes Grand'Mère, Pâtes d'Alsace, Egg pasta
- Similar and different
- Spätzle, Pappardelle
Frequently asked questions
How do Grand'Mère knepfle differ from spätzle?
Both are made from a liquid batter pressed through a strainer, but spätzle are thinner and twig-like while knepfle are shorter and thicker.
Is Pâtes Grand'Mère Spécialités IGP-certified?
Yes, the company states that this range is certified Pâtes d'Alsace IGP.
What to read next
- 🥚 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.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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