Serving suggestions:

• with game stew
• mushrooms
• young spinach, Mascarpone and Parmesan
• salmon and lemon balm
• broccoli, chanterelles and walnuts
• carbonara
• garlic & rosemary butter

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked Egg Pasta, season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh freerange eggs 30%.

Serving suggestions: Fettuccine with wild garlic, thyme and rosemary in a fine tomato & leek sauce

Ingredients: (serves 4)

• 500 g wild garlic Fettuccine
• 400 g fresh chopped tomatoes
• 150 g leeks cut into strips
• 1 onion, 1 clove of garlic, a little soft cheese, salt, pepper, olive oil, butter

Preparation: Lightly sautè the chopped onions, garlic, tomatoes and leek in olive oil and season with salt and pepper. Cook the wild garlic Fettuccine in salted water until it is al dente and add to the sweated tomatoes. Add a little cold butter, mix in and serve garnished with soft cheese cut into cubes. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 20%, water, wild garlic 1.5%, thyme, rosemary.

Serving suggestions:

• grated mountain cheese or Tyrolean grey cheese and brown butter, chives smoked Ricotta and rocket
• cépes or chanterelles and marjoram
• beetroot and horseradish
• cheese sauce and vegetable sauce
• game stew
• green beans and smoked meat
• vegetables and smoked ham
• clams, mussels and chervil
• Savoy cabbage and potatoes
• braised veal or beef cheek and parsley

Preparation:Tip the contents of the packaging into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir, leave to boil for approx. 6 min. until desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked buckwheat ribbon noodles, and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, buckwheat flour 26%, fresh free-range eggs 20%, rye flour, water, wheat flour 2%, thyme.

Serving suggestions:

• Bacon, zucchini, walnut sauce
• Cheese and cream sauce
• Leek and sheep’s cheese
• fresh, diced tomatoes and rocket
• wild boar ragout and porcini

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 6 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked Hemp ribbon noodles and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh freerange eggs 20%, hemp seed flour 15%, hemp seed oil 0,45%.

Serving suggestions:

• Bacon and herbs
• Radicchio and cheese sauce
• Ham, onions and rocket
• Smoked salmon and nuts
• Onions and anchovies

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir, leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked Hay & Straw ribbon noodles, season with freshly ground salt and pepper. Enjoy!

Ingredients egg pasta: Durum wheat semolina, fresh freerange eggs 30%

Ingredients egg pasta with bear’s garlic: Durum wheat semolina, fresh freerange eggs 20%, water, bears’garlic 1,5%, thyme, rosmary 0,1%.

Serving suggestions:

• fresh tomatoes, garlic & Parmesan
• game stew
• mountain cheese & brown butter
• garlic butter and grated sheep’s cheese
• Speck, courgette & onion sauce

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked mountain pine & mountain herb ribbon noodles and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 21%, water, mixed mountain herbs 1% (thyme, parsley, caraway, juniper, nettles, Swiss stone pine), mountain pine essence 0.01%.

Serving suggestions:

• Speck, courgette, walnut sauce
• Gorgonzola sauce
• leeks and sheep’s cheese
• asparagus tips and Bresaola strips
• fresh tomato cubes and rocket
• wild boar ragout and cèpes

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 6 min. until the desired consistency is achieved. Pour off the water. Melt the butter in a frying pan, add the cooked radicchio and rosemary ribbon noodles, season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 21%, water, dried, ground radicchio 0.5%, ground rosemary 0.15%.

Serving suggestions:

• grated mountain cheese & thyme
• smoked pork loin strips & horseradish sauce
• cèpes or chanterelles & marjoram
• asparagus tips & wild garlic strips
• blue mussels or clams and parsley
• cubes of smoked trout & cream sauce
• Plus: game stew, veal cheek ragout, vegetable sauce, asparagus ragout, cheese sauce, rocket pesto, etc.

Preparation: Pour the contents of the pack into approx. 3 litres of salted boiling water (2 tbsp coarse salt), stir, leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked ribbon noodles, season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 20%, Schüttelbrot crumbs and seasoning 17% (Schüttelbrot flour, type 0 wheat flour, water, sour dough (Schüttelbrot flour, water), yeast, salt, caraway seeds, fennel seeds, malt flour, seasoning), water, wheat flour 2%, caraway, fenugreek.

Serving suggestions:

• butter, Parmesan & chives
• Speck & saut d onions
• Tyrolean grey cheese and brown butter
• mountain cheese & thyme
• cèpes, chanterelles or button mushrooms, marjoram
• tomatoes, courgettes & basil
• asparagus tips & wild garlic strips
• smoked trout & cream sauce
• Plus: Vegetable sauce, cheese sauce, game stew, rocket pesto and more.

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir, leave to boil for approx. 8 min. until desired consistency is achieved. Pour off the water. In a frying pan heat the butter add the cooked Ribbon Noodles, and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 20%, water, Speck Alto Adige PGI 7% (pork, salt, dextrose, seasoning, preservatives: E250), type 0 wheat flour 1.4%, parsley, seasoning.

Serving suggestions:

• with game stew
• mushrooms
• young spinach, Mascarpone and - Parmesan
• salmon and lemon balm
• broccoli, chanterelles and walnuts
• carbonara
• garlic & rosemary butter

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked spinach ribbon noodles and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh freerange eggs 24%, water, powdered spinach 1%.

Serving suggestions:

• Onions, garlic, spinach
• Goat cheese and rosemary
• Parmesan and brown butter
• Leek and walnuts
• Porcini mushrooms and rocket
• Mascarpone cheese and fresh herbs

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked Porcini ribbon noodles and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh freerange eggs 20%, water, porcini powder 2% (porcini, salt, flavour), parsley.

Serving suggestions:

• smoked trout in a creamy sauce
• basil and pine nut pesto
• baby spinach and goat’s cheese
• smoked salmon and wild herbs
• courgette julienne and prawns
• leek and horseradish sauce
• Other: vegetable sauce, cheese sauce, rocket pesto, etc.

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the Lemon-Ginger Ribbon Noodles and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 21%, water, lemon essential oil 0.9%, ginger 0.7%.

Serving suggestions:

• Courgette, aubergine, tomatoes, basil and mozzarella cheese
• Garlic, olives and parsley
• Root vegetables and raw ham
• Clams or mussels and chervil
• Shrimps, oven tomatoes, date tomatoes and tarragon
• Salami, steamed onion and tomato

Preparation: Pour the contents of the pack into approx. 3 litres of salted boiling water (2 tbsp coarse salt), stir, leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked Tomato-Chilli ribbon noodles, season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh free-range eggs 20%, water, double concentrated tomato paste 5%, chili 1%, turmeric, beetroot.

Serving suggestions:

• root vegetable and raw ham
• smoked salmon and parsley
• roasted farmer’s ham and melted butter
• baby spinach and mascarpone cheese
• wild boar ragout

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the Asparagus Ribbon Noodles and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, asparagus 19%, fresh free-range eggs 9%, garlic, chives 0,1%, parsley.

In cooperation with MARGARETE - ASPARAGUS FROM TERLAN

Serving suggestions:

• Wild boar ragout
• cheesesauce
• smoked salmon sauce
• asparagus ragout and roasted farmer’s ham
• wild garlic and bacon strips
• also as a side dish to game ragout or marrow bone

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir, leave to boil for approx. 7 min. until desired consistency is achieved. Pour off the water. In a frying pan heat the butter add the cooked Ribbon Noodles, and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, fresh freerange eggs 19,5%, Beetroot 12%, caraway seed, horseradish, horseradish powder.

Serving suggestions:

• butter, Parmesan and chives
• pancetta and saut d onion
• smoked Ricotta and rocket
• Gorgonzola – Fonduta
• young spinach and goat’s cheese
• quark and fresh spring onions
• asparagus ragout and pine nuts

Preparation: Cook the Schwoasnudeln (blood pasta) in salted water for 10-12 minutes. Afterwards drain well, mix with melted butter and Ahrntal Valley grey cheese and decorate with a few chives. Enjoy!

Ingredients: Durum wheat semolina, ox blood and pork blood 15%, fresh free-range eggs 4%, water.

Serving suggestions: “Teroldego Rotaliano DOC” ribbon noodles with Speck, fresh tomatoes and rocket

Ingredients: (serves 4)

• 500 g “Teroldego Rotaliano DOC” ribbon noodles
• 100 g Speck strips
• 2 fresh tomatoes
• 250 ml cream
• 1 medium onion
• 2/3 garlic cloves
• rocket, salt, pepper, a little oil

Preparation: Sautè  the Speck with the diced onions and garlic in a little oil. Cut the tomatoes into cubes and sweat. Add cream and leave to reduce for a little while. Season with salt and pepper. After cooking the “Teroldego Rotaliano DOC” ribbon noodles in salted water for approx. 6 min., add to the sauce, sprinkle over a little rocket, stir in briefly, and serve garnished with the rest of the rocket. Enjoy!

Ingredients: Durum wheat semolina, “Teroldego Rotaliano DOC” 6% May contain traces of eggs.

Serving suggestions: South Tyrol Lagrein DOC red wine Ondonelle with Speck, fresh tomatoes and rocket

Ingredients: (serves 4)

• 500 g South Tyrol Lagrein DOC red wine
• 100 g Speck strips
• 2 fresh tomatoes
• 250 ml cream
• 1 medium onion
• 2/3 garlic cloves
• rocket, salt, pepper, a little oil

Preparation: Saut  the Speck with the diced onions and garlic in a little oil. Cut the tomatoes into cubes and sweat. Add cream and leave to reduce for a little while. Season with salt and pepper. After cooking the South Tyrol Lagrein DOC red wine Ondonelle in salted water for approx. 5 min., add to the sauce, sprinkle over a little rocket, stir in briefly, and serve garnished with the rest of the rocket. Enjoy!

Ingredients: Durum wheat semolina, South Tyrol Lagrein DOC red wine 6% May contain traces of eggs.

Serving suggestions: White wine Pasta with green and white asparagus

Ingredients: (serves 4)

• 500g Pasta
• 150g white asparagus
• 150g green asparagus
• 100g chopped onions
• White wine, butter, salt, pepper, flour, chives

Preparation: Peel the asparagus, and cut half into small pieces. Boil the tips in salted water with a little sugar and butter until soft. Lightly saut  the chopped asparagus and onion in butter, sprinkle with flour, add a splash of white wine and then pour on water. Leave to simmer for around 15 min., blend to a smooth pur e then add salt and pepper to taste. Boil the Pasta in salted water, drain and add to the asparagus sauce. Add the remaining cooked pieces including the tips, stir in a little cold butter and sprinkle with chives to serve. Enjoy!

Ingredients: Durum wheat semolina, white wine 6% May contain traces of eggs.

Serving suggestions: Chestnut Fettuccine with Ahrntal grey cheese sauce and prawns

Ingredients: (serves 4)

• 500 g Eggerhof chestnut Fettuccine
• 150 g Ahrntal grey cheese
• 200 ml cream
• 100 g prawns
• a little butter, a little white wine
• salt, pepper, Parmesan cheese
• fresh chives/parsley

Preparation: Bring the cream to the boil and melt the finely diced grey cheese in it (until creamy). Saut  the prawns in a little butter, slake with white wine and add to the cheese sauce. Season with salt and pepper and add a little of the finely chopped chive/ parsley to the sauce. Cook the chestnut Ribbon Noodles in sufficient salted water until al dente (approx. 5 min.), drain and pour the sauce onto the noodles. Stir well and serve with a few cubes of cheese, Parmesan and sprinkled with a few chives. Enjoy!

Ingredients: Chestnut flour 28%, Durum wheat semolina, wheat flour, water. May contain traces of eggs.

Serving suggestions:

• Game stew
• Radicchio wedges and gorgonzola
• Braised strips of suckling pig
• Speck bacon and courgette strips
• Saut ed diced vegetables
• Mixed herbs
• Plus: also as a side dish with various meat dishes or roast veal / pork

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir and leave to boil for approx. 4 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the Beer Fettuccine and season with freshly ground salt and pepper. Enjoy!

Ingredients: Durum wheat semolina, barley malt powder, beer 6%, hop. May contain traces of eggs.

Serving suggestions:

• with mixed vegetables (vegetable ragout)
• white and green asparagus
• pancetta, nuts and rosemary
• roasted onions and soft cheese (brie)
• tomatoes, black olives and rocket
• aubergines and smoked Mozzarella

Preparation: Pour the contents of the pack into approx. 3 litres of boiling salted water (2 tbsp coarse salt), stir, leave to boil for approx. 7 min. until the desired consistency is achieved. Pour off the water. In a frying pan heat the butter, add the cooked spelt wholegrain ribbon noodles, season with freshly ground salt and pepper. Enjoy!

Ingredients: Spelt flour 48%, durum wheat semolina 42%, water. May contain traces of eggs.

Serving suggestions: Fusilli with nettle, mint, hazelnut, chanterelle, vegetable & bacon sauce

Ingredients: (serves 4)

• 500 g herb fusilli
• 150 g fresh chanterelle mushrooms
• 150 g choice of vegetables
• 100 g pancetta strips
• 50 g onion, 1 clove garlic butter, cream, salt, pepper chopped mint leaves and hazelnuts

Preparation: Quickly bring the vegetables to the boil, drain (keep the water), lightly saut  the chopped onions, garlic, sliced chanterelles and bacon in butter, add the vegetables and pour on some of the vegetable stock. Season with salt and pepper. Cook the fusilli in salted water, drain and toss in the sauce with cold butter and fresh cream. Sprinkle with chopped mint leaves and nuts and serve. Enjoy!

Ingredients: Durum wheat semolina, water, nettles 2% and powdered mint. May contain traces of eggs.