TABLE OF CONTENTS
Best French Pasta Variety Types
MAIN INGREDIENTS
Pâtes d'Alsace is a dry pasta made from durum wheat and fresh eggs, where the ratio is 320 grams of eggs to one kilogram of durum wheat. It is produced in the Alsace region in France, where a strong tradition of pasta made with eggs is still existent.
It is sold in packets with a transparent part, making the pasta fully or partly visible from the outside. Eggs help keep the consistency of the pasta during cooking and enhance the flavor. This pasta variety must be special since it makes for half of the total egg-pasta produced in France.
Crozets is a traditional pasta variety originating from Savoie. This tiny flat square-shaped pasta is made from wheat or buckwheat (or both), salt, eggs, and water. In the past, it was usually made at home by housewives. It is believed that the pasta first appeared in Tarentaise in the 17th century.
The name crozets comes from a word that denotes an indentation made with fingertips in the dough as the pasta is being prepared, as it was first made in a small round shape. It's recommended to serve crozets with onions sautéed in butter and grated local cheese or as a side dish to diots (sausages).
MAIN INGREDIENTS
Raviole du Dauphiné is a true mouth-watering speciality from the French regions of Drôme and Isére - tiny, thin squares of pasta with a tender base made of wheat flour, stuffed with Creme Fraiche, protected cheeses Comté PDO and Emmental francais Est-Central PGI and butter-browned parsley.
These ravioli melt in the mouth after their intended one minute of cooking in boiling water and are not even similar to your local, supermarket variety of ravioli because only the ingredients of the highest quality are used when making Raviole du Dauphiné.
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