How our pasta is made


The Nüdle tradition goes back more than 4 centuries in Alsace.

These rich, free-range egg noodles are made like fresh pasta, giving them exceptional taste, a lovely creamy yellow color and a rustic, lightly floured appearance.

Fresh eggs and durum wheat semolina are kneaded the old-fashioned way, a short rest time allows the egg to penetrate into the heart of the semolina grains. Then the dough is rolled out and spread through the rollers which gently stretch it. The sheet of dough is then cut into ribbons rolled up in the form of nests, then the Nüdle are placed on racks and dried slowly at low temperature.

Thin and tasty noodles in the shape of nests

The dough is mixed in kneaders, then shaped in a mold in the form of thin ribbons, which are cut to the right length and rolled up in the form of nests. The large number of eggs made it possible to reduce the thickness of the sheet of dough and the cooking time. Unlike old-fashioned Nüdle, the compressed dough no longer contains air, hence their beautiful golden color.


« Papillons » or Butterflies, stamped pasta

A large sheet of dough slips into the stamper where it is cut out with a cookie cutter in the form of small rectangles notched at the ends. Then in the same movement each rectangle of dough is pinched, as one would do with the fingers, to form the butterflies.


Corolles shaped with a traditional bronze mold

Fifteen years ago Valfleuri created a whole series of bronze moulds, suitable for making its old-fashioned Alsatian pasta. This production “Al bronzo” according to the Italians, gives corollas, rigatoni, tops and other short pasta, very good taste qualities and a creamy yellow and rough appearance that hangs well on sauces.

Spätzle, an original know-how

Spätzle were already mentioned in the very first cookbook published in Alsace in 1507.

Also the Spätzle Valfleuri are made like at home, with a semi-liquid paste rich in fresh eggs, which passes through a strainer. Cords of dough come out, which are scalded before entering the dryers. It is this authentic production that gives them their thick and irregular texture of small dumplings, so tasty pan-fried in a knob of butter.


Spaghetti and other Linguine, a classic

Valfleuri Spaghetti and Linguine are dried in the traditional way. The dough comes out of the mold in thin ribbons, hung astride bars which move little by little in the dryer. Flexible at the start of drying, the spaghetti stiffens as the water is extracted. Coming out of the dryer, they are ready to be cut in half for packaging.