Valfleuri Broad Noodles

Pasta from Alsace (North East France) with fresh eggs. The recipe is 7 eggs per kilo of semoule ( coarse, purified wheat middlings of durum wheat). It's a tradition for Germany, Switzerland, Austria, north of Italy and east of France. Appreciate their good taste of fresh eggs, serving them in nature seasoned with a knob of butter or a drizzle of olive oil. They will also reveal all their flavors as an accompaniment to your dishes based on fish or meat.