Eggerhof South Tyrolean Speck Pasta. Egg ribbon noodles with PGI South Tyrolean Speck in the dough – hearty, smoky, and with parsley.
Eggerhof South Tyrolean Speck Pasta are dried egg ribbon noodles made from durum wheat semolina and 20% fresh free-range eggs with 7% PGI South Tyrolean Speck and parsley. They are produced in Aldein, South Tyrol. One pack contains 310 g.
Speck pasta from Eggerhof features South Tyrol's most famous meat product right in the dough. South Tyrolean Speck is a mildly smoked, air-dried cured ham. The abbreviation PGI stands for Protected Geographical Indication: only speck produced in South Tyrol according to strict regulations is permitted to bear this name. Eggerhof adds 7% of it to the egg dough, along with soft wheat flour, parsley, and spices. The speck itself consists of pork, salt, dextrose, spices, and the preservative E250, as is standard for speck. The rest is the well-known Eggerhof dough made from durum wheat semolina and fresh free-range eggs. The result is a noodle that tastes of South Tyrol even before adding a sauce.
Flavor
The Speck Pasta tastes hearty, slightly salty, and subtly smoky. The speck is finely distributed in the dough, so you don't see any pieces, but you taste a bit of it in every bite. The parsley provides a fresh, green note that balances out the meaty flavor.
Once cooked, the ribbon noodles are firm to the bite and elastic, as a good egg dough should be. The speck flavor is present but not dominant; the noodle remains a noodle. Those who cook vegetarian will not find a suitable variety here. However, for fans of bacon dumplings and rustic snacks, it is a nice change of pace.
Usage
Eggerhof recommends a slightly longer cooking time for this variety. Place the noodles in about three liters of salted water with two tablespoons of coarse salt and boil them for around eight minutes. Then drain, toss in butter, and season to taste with salt and pepper.
The simplest combination is also one of the best: butter, Parmesan, and chives. The manufacturer also suggests speck with sautéed onions, gray cheese with brown butter, and mountain cheese with thyme. Mushrooms also work well, whether porcini, chanterelles, or button mushrooms with marjoram. In summer, tomatoes, zucchini, and basil work, and in spring, asparagus tips with wild garlic. Store the package in a dry place and keep it tightly sealed.
For a pan dish, cut an onion into strips and sauté them in butter until translucent. Add the cooked Speck Pasta, toss everything vigorously, and stir in a little cooking water and grated cheese at the end. This creates a creamy sauce without cream, where the speck and onions come together.
Our tip: Toss the noodles in brown butter and grate some gray cheese or a strong mountain cheese over them. Sprinkled with fresh chives, this is a dish just like at an alpine hut.
Origin
Behind Eggerhof are two people with different backgrounds. Nikolaus Lantschner has been running the Eggerhof farm since 1998 with his family, where he keeps free-range chickens. Erich Gruber is a trained chef and has specialized in egg pasta. Eggerhof itself sums it up briefly: a chicken farmer and a chef have set up the pasta factory on the farm.
They work in Aldein on the Reggelberg, at about 1,200 meters in the south of South Tyrol. Durum wheat semolina and free-range eggs are the basis of every variety. According to the company, Eggerhof uses mainly regional raw materials for its sauces and ragouts, including South Tyrolean belly speck.
For whom
The Speck Pasta is for everyone who loves hearty South Tyrolean cuisine and wants a flavorful dinner on the table quickly. They are perfect for an after-work meal, mountain-hut-style cooking at home, and as a gift for speck fans. Even children who usually only eat noodles with butter often like this hearty version right away. With Schüttelbrot (crispbread) in the dough, the South Tyrolean Schüttelbrot Pasta is similarly savory. The basic variety, the Egg Dough Pasta, is completely meat-free. You can find all varieties on our Eggerhof page. The pasta contains gluten-containing grains (durum wheat, wheat) and egg. They are not suitable for a vegetarian diet.
Egg pasta with PGI South Tyrolean Speck and parsley – the hearty pasta from Aldein for butter, mountain cheese, and chives.
