Traditional German Egg Pasta - Spaetzle

Short Description

Bechtle Traditional German Egg Pasta Spaetzle Bavarian Style 17.6 OzDurum Wheat Semolina, EggsCooking: Boil 1 quart water and 1 tsp. salt per 4 oz of Spaetzle. Add the Spaetzle to the salted boiling water and cook on high for approximately 17 minutes. Stir occasionally. Then strain, serve and enjoy! Check out our website for tasty recipes! Storage Life: 24 Months Store dry & cool, protect from direct sunlight. 12 Packs of 17.6 OZ = 211.2 OZ. Spaetzle are a popular specialty in southern Germany. They are a favorite dish of the Swabians and will be enjoyed worldwide. Our Spaetzle are made with only the best durum wheat semolina and fresh eggs cracked daily on location. The Spaetzle Bavarian Style have a distinct texture, which is especially good for sauces to adhere to. They have an appealing look and taste delicious. We use the freshest eggs and the best durum wheat semolina available for the production of our egg pasta. The addition of eggs defines the taste, intensifies the golden coloring, and enhances the cooking characteristics of the pasta. Kosher Parve. Family size. Cooking time: Approx. 12 - 15 min. Bavarian style. Cage-free eggs. Pure durum semolina. Bechtle pastas are made with high quality durum wheat and freshly cracked cage-free eggs.

Long Description