Knepfle Alsace à l'Ancienne ValFleuri

Made in Alsace

Knepfles are typically Alsatian pasta that are cooked browned in a pan in butter and the ideal accompaniment to game: stew of Marcassin, Roe deer or Hare. Their original shape lends itself to all kinds of culinary creations.

The Knepfles are an Alsatian specialty a little less well known than their cousins the Spaetzles, just as tasty, these pastas also benefit from the IGP (Protected Geographical Indication).

Composed of a selection of the best hard wheat and 7 fresh eggs per kilo, the Knepfles are ideal to accompany game stew.

They can also be sautéed in a pan with thinly sliced onions, smoked bacon and a cream sauce.

Valfleuri, historical manufacturer of Alsatian pasta, continues to delight us with a varied range of traditional production.

Their particularly firm texture and light color make them one of the specialties most appreciated by gourmets, and lend themselves to many recipes!

Our preparation advice

Pour the pasta into a large volume of boiling salted water.
(1 litre of water for 100g of pasta).

Cook for 18 minutes stirring regularly during cooking.

Drain carefully