Valfleuri Pâtes d'Alsace à l'ancienne

Valfleuri Pâtes d'Alsace à l'ancienne is Valfleuri's traditional-style line of Pâtes d'Alsace. The recipe is the same as in the classic line: top-grade durum wheat semolina and fresh free-range eggs (30%, seven eggs per kilogram), both of French origin; according to the brand, the durum wheat for this line is Alsatian.

The difference lies in how it is made. Nüdle (Alsatian egg noodles) are made like fresh pasta: eggs and semolina are kneaded, the dough rests briefly, is rolled out between rollers, cut into ribbons, wound into nests and dried slowly at low temperature, which gives them a rough, lightly floured surface. Spätzle (including Sundig Spaetzle) and knepfle come from a semi-liquid batter pushed through a strainer and blanched before drying. The short shapes — corolles, rigatoni, toupies, ondines, spirals, marguerites — are formed through Valfleuri's own bronze dies, giving a rough surface that holds sauce well.

Cooking time depends on the shape: about 8 minutes for corolles and up to 18 for knepfle. The line suits meat in sauce, game and pan-frying in butter.