Valfleuri Sundig Spaetzle
Valfleuri Sundig Spaetzle: Spätzle-style egg pasta of irregular shape by Valfleuri (Valfleuri Pâtes d'Alsace à l'ancienne range); ingredients: superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina.
Valfleuri Sundig Spaetzle is Spätzle-style egg pasta of irregular shape made by the French brand Valfleuri. The product belongs to the Valfleuri Pâtes d'Alsace à l'ancienne range.
Ingredients: superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina. Cooking time according to the official site: 18 minutes. Pack sizes: 500 g, 3 kg. 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 exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Superior-quality durum wheat semolina, fresh free-range eggs (30%), i.e. 320 g per kilo of semolina |
|---|---|
| Duration | 18 min |
| Main use | Side dish with meat and gravy, baked with cheese |
| House range | Valfleuri Pâtes d'Alsace à l'ancienne |
How it connects to Pasta
Valfleuri Sundig Spaetzle → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Valfleuri Pâtes d'Alsace à l'ancienne, Spätzle
Frequently asked questions
How long do you cook Valfleuri Sundig Spaetzle?
18 minutes, according to the official Valfleuri website.
What are the ingredients of Valfleuri Sundig Spaetzle?
Superior-quality durum wheat semolina, fresh free-range 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.
Similar
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