Pâtes d'Alsace

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.

It is usually consumed with traditional dishes like Rhine salmon or fish matelote and comes in various shapes such as nests, knepfle, pappardelle, shells, macaroni and many others.