Pasta from South Tyrol and the Moselle

Pasta refers to dried or fresh dough products made from semolina or flour, water, and, depending on the recipe, eggs. In Italy, they are called pasta and usually consist only of durum wheat semolina and water, while egg noodles are widespread in Germany and South Tyrol. In this category, you will find both worlds: savory egg ribbon noodles from Aldein in South Tyrol and colorful durum wheat noodles colored with vegetables.

Durum wheat, egg, spice: what good pasta is made of

The basis of almost all dried pasta is durum wheat semolina. Durum wheat has a high gluten content, which is why the dough retains its shape during cooking and the pasta remains firm to the bite. Classic pasta such as spaghetti, penne, or farfalle is made from semolina and water. If eggs are added to the dough, it becomes yellower, smoother, and tastes rounder.

For egg noodles, there is a clear guideline in Germany: the guiding principles of the German Food Code require at least 100 g of whole egg per kilogram of semolina or flour. If a noodle is advertised as having a particularly high egg content, it must contain at least 200 g. The ribbon noodles from the Eggerhof contain 20 to 30% fresh free-range eggs in the dough and thus clearly belong to the high-egg varieties.

Ribbon noodles, farfalle, hearts: the shape makes a difference

Ribbon noodles are flat, wide strips that absorb a lot of sauce and go well with ragout, mushrooms, and butter. The Ondonelle red wine noodles are also wavy, so even more sauce clings to them. Farfalle, the little butterflies, are pinched in the middle, giving them two textures in one: soft on the wings, firmer in the knot. And heart-shaped noodles are one thing above all: an eye-catcher on the plate.

Our pasta producers

The majority of this category is supplied by the Eggerhof from Aldein in South Tyrol. The basic variety is the South Tyrolean egg pasta with 30% free-range eggs, no dyes or preservatives, and firm to the bite after about seven minutes. Building on this, Eggerhof offers varieties with flavor directly in the dough: the Speck noodles contain 7% South Tyrolean PGI speck and taste subtly smoky. The porcini mushroom noodles contain porcini powder, which gives them an earthy, nutty note. The Schüttelbrot noodles incorporate crumbs from the crispy South Tyrolean flatbread with caraway and fenugreek into the dough. Things get fresh with the lemon noodles with lemon oil and ginger, spicy with the chili noodles, and herbal-aromatic with the mountain pine herb noodles. The Ondonelle red wine noodles are made without eggs and colored with 6% South Tyrolean Lagrein DOC.

Wajos from Dohr on the Moselle contributes the colorful noodles. Our top sellers are the mini butterfly noodles made from durum wheat semolina and water, colored with black carrot, beetroot, spinach, chili, and turmeric, egg-free and vegan. Also very popular are the heart-shaped noodles with wheat germ and tomato paste, colored red with beetroot powder.

Cooking and combining pasta

For good pasta, you need a large pot, plenty of bubbling salted water—as a rule of thumb, about one liter per 100 g—and the cooking time on the package. Taste it two minutes early to see if it is already firm to the bite, and save a cup of pasta water before draining: the starch in it binds any sauce.

The South Tyrolean varieties need little accompaniment. Toss speck noodles in butter and sprinkle with Parmesan and chives; porcini noodles in brown butter or with fried mushrooms. Schüttelbrot noodles go well with grated mountain cheese and thyme, the mountain herb variant with a game ragout. Lemon noodles go well with smoked fish, shrimp, or a light pesto; chili noodles with garlic and olive oil. The manufacturer pairs the red wine noodles with speck, tomatoes, cream, and arugula. The colorful farfalle from Wajos are a neutral-tasting durum wheat pasta: with butter and cheese for children, in a pasta salad for a summer party, or as an addition to broth. Cook heart-shaped noodles for Valentine's Day, anniversaries, or simply whenever someone needs a smile.

Buying and storing pasta

• With or without egg: Egg noodles are smoother and rounder, durum wheat noodles without egg remain firmer in the bite.
• Flavor in the dough: Flavored ribbon noodles like speck or porcini only need butter, cheese, or a simple sauce.
• Portion: A 310 g pack from Eggerhof yields about three portions as a main course; the 250 g heart-shaped noodles are enough for two to three.
• Allergens: All varieties contain gluten, the Eggerhof ribbon noodles additionally contain egg; the Ondonelle and butterfly noodles are made without egg.
• Storage: Store dried pasta in a dry, dark, and well-sealed place so it lasts a long time; the best-before date is on the package. Keep cooked leftovers covered in the refrigerator.

What goes with pasta

The pasta belongs to our Cooking & Enjoying category. The perfect accompaniment can be found right next to it: under pesto, you will find green, red, and nutty varieties from the Allgäu, Styria, and Italy; under pasta sauces & sugo, ready-made tomato sauces with olives, feta, or chili that you just need to heat up.

Order pasta online

Whether speck noodles from South Tyrol or colorful butterflies for a children's birthday party: at Leni & Hans, you can order pasta online, and it will be with you in 1–3 days. Because they are dried, they last a long time, so you can take your time and try several varieties.