Eggerhof Ondonelle Red Wine Pasta. Wavy ribbon pasta made from durum wheat semolina with 6% South Tyrolean Lagrein DOC – egg-free, wine-red, and robust.

Eggerhof Ondonelle Red Wine Pasta are dried ribbon noodles made from durum wheat semolina and 6% South Tyrolean Lagrein DOC. Unlike most Eggerhof varieties, this dough contains no egg. A package from Aldein in South Tyrol contains 310 g.

Ondonelle with Lagrein from Eggerhof are an exception in the product line. While almost all varieties are based on egg dough, this one consists of only two ingredients: durum wheat semolina and red wine. The name "Ondonelle" is derived from the Italian word for waves, and that is exactly how the noodles look: ribbons with a wavy edge. The wine is a South Tyrolean Lagrein with a DOC designation of origin. Lagrein is an ancient red wine variety from South Tyrol, known for its dark color and robust fruitiness. In the pasta dough, it dyes the Ondonelle wine-red and gives them a fine, tart note. According to the manufacturer, the noodles may contain traces of eggs.

Flavor

The Ondonelle taste robust and slightly tart, with a subtle wine note in the background. The durum wheat semolina provides a clear, grainy taste and firm bite. The Lagrein adds a dark, fruity depth.

Because there is no egg in the dough, the noodles feel lighter and less buttery than the other Eggerhof varieties. The wavy edges catch sauce particularly well. Those expecting a distinct wine flavor will find the noodles too subtle. The Lagrein is an accent, not the main star.

This is exactly why the Ondonelle are so versatile. They go well with robust sauces containing bacon and cream, as well as a simple butter with sage. The wine note pairs particularly well with smoky flavors, mushrooms, and game. And on the plate, the red color provides an eye-catcher that ordinary pasta cannot offer.

Usage

The Ondonelle cook faster than the egg noodles. According to the manufacturer's recipe, about five minutes in boiling salted water is sufficient. Try them a minute earlier to ensure they remain al dente.

Eggerhof provides its own recipe with bacon, tomatoes, and arugula. For four people, you need 500 g of Ondonelle, 100 g of bacon strips, two tomatoes, 250 ml of cream, one onion, two to three cloves of garlic, and arugula. Sauté the bacon, onion, and garlic in a little oil, add the diced tomatoes, and let everything cook briefly. Then add the cream and let it simmer slightly. Season with salt and pepper, fold in the cooked Ondonelle, sprinkle with arugula, and toss briefly.

The red wine noodles also look great with game ragout, mushrooms, or a simple sage butter. Store the package in a dry place and keep it well sealed.

Our Tip: Serve the Ondonelle with Eggerhof's bacon-tomato-cream recipe. The wine-red of the pasta and the green of the arugula make the dish an eye-catcher.

Origin

The red wine noodles show how closely Eggerhof is connected to South Tyrolean cuisine. In addition to Lagrein, the manufacturer carries other wine varieties in its pasta range, such as Teroldego Rotaliano DOC and white wine. South Tyrolean beer, chestnuts, or hay and straw also find their way into Eggerhof's dough.

Erich Gruber is the man behind the recipes. He is a trained chef and has specialized in egg pasta. The farm is managed by Nikolaus Lantschner, and Eggerhof describes itself as a pasta manufactory belonging to a poultry farmer and a chef. Production takes place in Aldein, a village in the Reggelberg region at an altitude of about 1,200 meters, at the foot of the Weißhorn.

For whom

Ondonelle red wine noodles are for everyone looking for a pasta with South Tyrolean character that is also egg-free. They are suitable for festive dinners, evenings with friends, and as a gift for wine lovers. Hearty with bacon in the dough are the South Tyrolean Bacon Noodles. The Porcini Mushroom Noodles feature mushroom aromas. You can find all varieties on our page for Eggerhof. The Ondonelle contain gluten-containing cereals (durum wheat) and may contain traces of eggs. Therefore, they are not suitable for those with an egg allergy.

Durum wheat semolina and Lagrein in wavy ribbons – the wine-red Ondonelle from Aldein for bacon, tomato, and arugula.