Eggerhof South Tyrolean Mountain Pine and Alpine Herb Pasta. Egg noodles with alpine herbs and mountain pine – savory, resinous-fresh, and alpine.

Eggerhof South Tyrolean Mountain Pine and Alpine Herb Pasta are dried egg noodles made from durum wheat semolina and 21% fresh free-range eggs, seasoned with a blend of alpine herbs and a hint of mountain pine essence. They originate from Aldino in South Tyrol. One pack contains 310 g.

Eggerhof’s Mountain Pine and Alpine Herb Pasta brings the essence of an alpine meadow into the noodle dough. The "Latsche," also known as mountain pine or dwarf pine, grows in the Alps above the tree line as a low, creeping shrub. Its resinous fragrance is a quintessential part of any mountain hike. Eggerhof adds a mountain pine essence to the dough, dosed very sparingly at 0.01%. This is complemented by 1% mixed alpine herbs: thyme, parsley, caraway, juniper, stinging nettle, and stone pine. The base is the Eggerhof egg dough made from durum wheat semolina, water, and fresh free-range eggs. The result is a pasta whose flavor evokes thoughts of mountain air and herb-filled meadows.

Flavor

The mountain pine noodles have a savory herbal taste with a fresh, slightly resinous note in the background. Thyme and juniper set the tone, while caraway adds heartiness. Stinging nettle and parsley provide a green, fresh quality.

The mountain pine and stone pine are only a hint, more of a scent than a flavor. This is exactly what makes this variety special: it tastes like the mountain forest without feeling like a bath additive. The egg rounds out the herbs and gives the pasta its full body. Anyone expecting a neutral pasta for tomato sauce will find this variety too herb-forward. However, it pairs beautifully with game, cheese, and brown butter.

Preparation

The preparation method at Eggerhof is always the same. Cook the noodles in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain, toss in butter, and season with salt and pepper.

The producer recommends serving them with fresh tomatoes with garlic and parmesan, or a game ragout. Mountain cheese with brown butter, garlic butter with grated sheep's cheese, and bacon with zucchini and onion sauce are also on the list. These herb noodles are particularly suitable for venison or stag ragout in autumn, as juniper and thyme naturally belong with game. Store the pack in a dry, tightly sealed place.

For a quick summer dish, dice ripe tomatoes, add garlic and olive oil, and let everything marinate briefly. Toss the hot noodles straight from the pot into the bowl and top with freshly grated parmesan. The herbs in the dough and the fresh tomatoes complement each other without requiring you to spend a long time at the stove.

Our tip: Toss the noodles in brown butter and grate flavorful sheep's cheese over them. A few fresh thyme leaves on top will enhance the herbs in the dough.

Origin

The eggs for Eggerhof come from free-range farming, and the farm takes chicken welfare seriously. It all started with 500 free-range chickens. Today, 6,000 laying hens live at Eggerhof in three separate groups. In the coop, they have scratching areas with straw and a sand run.

According to the manufacturer, each animal has at least four square meters of outdoor space, secured with bird netting. The farming practices are inspected by official veterinarians according to EU guidelines. The farm is located in Aldino on the Reggelberg at about 1,200 meters, at the foot of the Weißhorn. The noodles are made by chef Erich Gruber, who specializes in egg pasta.

For whom

The Mountain Pine and Alpine Herb Pasta is for everyone who loves to think of the mountains while cooking and loves herbs. They go well with game dinners in autumn, cozy mountain hut evenings with friends, and make a great gift for hiking enthusiasts. Those who recognize the scent of mountain pines from their vacation will find it again here on the plate. For a fresh citrus note, try the South Tyrolean Lemon Pasta. Earthy and woody are the Porcini Mushroom Pasta. You can find all varieties on our Eggerhof page. The noodles contain gluten-containing cereals (durum wheat) and egg. They are not suitable for a vegan diet.

Thyme, juniper, and a hint of mountain pine in egg dough – the alpine herb pasta from Aldino for game and brown butter.