Eggerhof South Tyrolean Porcini Mushroom Pasta. Egg ribbons with porcini powder and parsley – earthy, woody, and firm to the bite.
Eggerhof South Tyrolean Porcini Mushroom Pasta are dried egg ribbons made from durum wheat semolina and 20% fresh free-range eggs, refined with 2% porcini mushroom powder and ground parsley. They are produced in Aldein, South Tyrol. One pack contains 310 g.
Porcini pasta from Eggerhof brings the taste of the autumn forest into the noodle dough. The porcini mushroom, botanically Boletus edulis, is considered a particularly aromatic edible mushroom. Dried and ground, its flavor becomes even more intense, which is why small amounts are enough for plenty of aroma. Eggerhof adds 2% porcini powder to the dough, which contains some salt and spices alongside the mushrooms. This is combined with durum wheat semolina, water, fresh free-range eggs, and ground parsley. The powder is distributed evenly so that every noodle tastes of mushrooms. With this pasta, you have a mushroom dish without having to clean mushrooms first.
Flavor
The porcini noodles taste earthy, nutty, and distinctly of mushroom. A woody scent rises from the pot as soon as they start cooking. The parsley provides a light, green freshness that balances the earthiness.
The egg gives the pasta body and a rounded note that pairs well with the mushroom aroma. Once cooked, the ribbons are firm to the bite and elastic; the color is slightly darker than that of pure egg dough. The mushroom note is strong enough to stand up to simple ingredients. Those who generally avoid mushrooms will find little joy in this variety. For everyone else, it is a shortcut to an autumnal plate.
Good to know: The mushroom aroma is bound within the dough and only really emerges during cooking. When dry, the noodles have a rather subtle scent. As soon as they are in the hot water, the kitchen fills with the typical fragrance of dried porcini. By then at the latest, you will know where your culinary journey is headed.
Preparation
Cook the pasta in about three liters of salted water with two tablespoons of coarse salt for about seven minutes. Then drain, toss in butter, and season to taste with salt and freshly cracked pepper.
Eggerhof suggests a whole range of accompaniments. Onion, garlic, and strips of spinach turn it into a quick vegetable dish. Goat cheese with rosemary or Parmesan with brown butter focus on the cheese. Leek with walnuts provides crunch, while fresh porcini with arugula doubles the mushroom aroma. And mascarpone with fresh herbs makes for a creamy version.
In autumn, it is worth sautéing fresh mushrooms from the forest or the market in butter and tossing them with the pasta. A splash of cream, some parsley, and freshly grated Parmesan – and you're done. Store the package in a dry place and keep it well sealed.
Our tip: Brown butter in the pan, add a handful of walnuts, and toss the porcini pasta in it. With Parmesan and a little arugula, this is an autumn meal in ten minutes.
Origin
How good an egg dough turns out depends on the eggs. Eggerhof relies on free-range eggs and places great importance on what the chickens are fed. According to the manufacturer, the feed is a special mixture from the company Rieper: GMO-free, without yolk dyes, and without animal meal, purely plant-based and consisting of corn, soy, wheat, barley, and rye.
The hens live on the Eggerhof farm in Aldein, currently about 6,000 of them in three separate groups. Nikolaus Lantschner has been running the farm with his family since 1998. The pasta is made by trained chef Erich Gruber, who specializes in egg pasta. The work is carried out on the Reggelberg at around 1,200 meters, in the south of South Tyrol.
For whom
The porcini pasta is for everyone who loves mushroom dishes and wants to cook something autumnal quickly during the week. It suits family dinners, evenings with friends, and makes for a great souvenir from South Tyrol. If you like porcini in sauce and pasta, cook them with fresh mushrooms to double the flavor. For mountain herbs and pine, try the Mountain Pine and Herb Pasta. For savory flavor with bacon, there is the South Tyrolean Bacon Pasta. You can find all varieties on our Eggerhof page. The pasta contains gluten (durum wheat) and egg. It is not suitable for a vegan diet.
Egg pasta with porcini and parsley – the autumn pasta from Aldein for brown butter, Parmesan, and fresh mushrooms.
