Valfleuri Alphabet
Valfleuri Alphabet: small dry soup pasta (pastina) by Valfleuri (Valfleuri Pâtes Enfants range); ingredients: superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina.
Valfleuri Alphabet is small dry soup pasta (pastina) made by the French brand Valfleuri. The product belongs to the Valfleuri Pâtes Enfants range.
Ingredients: superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina. Cooking time according to the official site: 6 minutes. Pack sizes: 500 g. Protein: 15 g per 100 g.
Small shapes like this are cooked in broth or in vegetable and legume soups and are often given to children. Allergens: gluten, egg. Small pasta is usually tipped straight into boiling broth or soup and cooked in it until tender. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end. Valfleuri is a French family company from Alsace, founded in 1922 and originally specialised in Pâtes d'Alsace made with seven fresh eggs per kilo.
Facts
| Raw material | Superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina |
|---|---|
| Duration | 6 min |
| Main use | Broths and soups |
| House range | Valfleuri Pâtes Enfants |
How it connects to Pasta
Valfleuri Alphabet → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Valfleuri Pâtes Enfants, Alphabet pasta
Frequently asked questions
How long do you cook Valfleuri Alphabet?
6 minutes, according to the official Valfleuri website.
What are the ingredients of Valfleuri Alphabet?
Superior-quality durum wheat semolina, fresh eggs (30%), i.e. 320 g per kilo of semolina.
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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