Eggerhof South Tyrolean Schüttelbrot Pasta. Egg ribbon pasta with 17% Schüttelbrot crumbs – spicy with caraway, fennel, and fenugreek.
Eggerhof South Tyrolean Schüttelbrot Pasta is dried egg ribbon pasta made from durum wheat semolina and 20% fresh free-range eggs, with 17% Schüttelbrot (crispbread) crumbs and spices kneaded into the dough. It comes from Aldein in South Tyrol. One pack contains 310 g.
Schüttelbrot Pasta by Eggerhof combines two South Tyrolean classics. Schüttelbrot is the thin, crunchy rye flatbread that is a staple of any snack platter. Eggerhof grinds it into crumbs and kneads it into the pasta dough. The crumbs contribute Schüttelbrot flour, sourdough, caraway and fennel seeds, and malt flour. In addition, Eggerhof seasons the dough with caraway and fenugreek. The foundation remains the classic egg dough made from durum wheat semolina and fresh free-range eggs. The result is a pasta that tastes like a snack platter, but is cooked like pasta. It is one of the most distinctive varieties in the Eggerhof range.
Flavor
The Schüttelbrot pasta tastes hearty and bready, with a distinct spiciness. Caraway and fennel are immediately reminiscent of South Tyrolean rye bread. The fenugreek adds a savory, slightly nutty note reminiscent of bread clover.
Due to the crumbs, the surface of the pasta is slightly rougher and darker than that of pure egg dough. It has a firm bite that remains solid even after cooking. The egg rounds off the spice, so the pasta is aromatic but not hot. Anyone looking for a neutral pasta for delicate cream sauces will find this variety too spicy. However, it pairs all the better with cheese, bacon, and mushrooms.
Usage
Cook the pasta in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain and toss in a pan with butter. Seasoned with salt and pepper, they are a complete meal on their own.
The manufacturer suggests many combinations that suit the bread-like flavor. Grated mountain cheese with thyme is the simplest. Other options include strips of cured pork (Selchkarree) with horseradish sauce, porcini or chanterelle mushrooms with marjoram, and asparagus tips with wild garlic. Mussels or clams with parsley and smoked trout with cream sauce are also on the list. They also work well with game ragout, veal cheek ragout, or arugula pesto. Store the pack in a dry place and keep it well sealed.
A quick weekday meal: Sauté onion rings in butter until golden brown, add the cooked pasta, and sprinkle with mountain cheese. Cover for a few minutes until the cheese melts, then serve with chives. A green salad with vinegar and oil pairs well, providing a fresh balance to the spiciness of the crumbs.
Our tip: Toss the pasta in butter, grate plenty of spicy mountain cheese over it, and add fresh thyme. It tastes like Käsespätzle with a snack-time character.
Origin
Eggerhof is located in Aldein, a village on the Reggelberg in the south of South Tyrol. It lies at an altitude of about 1,200 meters, at the foot of the Weißhorn. Eggerhof describes the location as having clean air, pure spring water, and healthy free-range eggs.
The fact that Schüttelbrot ends up in the pasta dough fits this location perfectly. In Eggerhof's farm shop in Aldein, besides their own pasta, you can find regional products such as bacon, sausages, Schüttelbrot, cheese, jams, and juices. The pasta itself is made by chef Erich Gruber, who specializes in egg pasta. According to the manufacturer, Eggerhof consciously avoids the use of artificial colors and preservatives.
For whom
The Schüttelbrot pasta is for anyone who loves South Tyrolean cuisine and is looking for pasta with a unique character. It is perfect for dinner after hiking, for a cheese pan, and as a gift for South Tyrol fans. Even those who only know Schüttelbrot from snack platters will discover a new side to it here. A slightly milder option is the basic variety, South Tyrolean Egg Pasta. Also hearty, with bacon in the dough, is the Speck Pasta. You can find all varieties on our Eggerhof page. The pasta contains gluten-containing grains (durum wheat, wheat, as well as grain in the Schüttelbrot flour and malt flour) and egg. It is not suitable for a vegan diet.
Egg pasta with Schüttelbrot, caraway, and fennel – the South Tyrolean snack platter as pasta from Aldein.
