Sundig Spaetzle from Alsace ValFleuri

Traditional Alsatian craftsmanship

Valfleuri Sundig Spaetzle are made as in the past from a semi-liquid, fresh egg-rich dough that is passed through small holes to form thick, irregular strands of dough, then seared in boiling water before being dried for a long time. This Alsatian speciality respects the recipes of yesteryear.

If you are a fan of Alsatian pasta, you will know that Spaetzles are part of the same family as Knepfles, but the latter are round in shape whereas Spaetzles are thinner and longer. Their unique texture ensures even cooking and optimal flavour absorption.

You can enjoy them by frying them in fresh butter, this gastronomic speciality can be found alongside game and meat in sauce. They also enhance gratins and braised dishes beautifully.

Spaetzles (or "Spätzle") are one of the specialities that characterise the Alsatian terroir, as its origins are divided between Germany, Switzerland, northern Italy, Austria and of course Alsace. They remain a recognised regional culinary heritage.

Moreover, the name "Spaetzle" is a diminutive which means "Sparrows" because once gathered in the plate they look like the nest of this bird. A culinary poetry that evokes the Alsatian landscape.

These pasta shapes were traditionally reserved for Sundays and holidays, symbolising a celebration of regional craftsmanship.

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