The Pâtes d'Alsace PGI is the dry pasta produced with hard wheat bran of optimum quality and fresh eggs in the Alsace factories.
Production Method
The production method starts by checking raw materials, which are measured out in order to obtain the final mixture made of 320 gr of eggs per kilogram of bran. The ingredients are mixed until obtaining a homogeneous paste; after this, the mix is pressed to shape it. The pasta obtained is precooked in water in order to preserve the organoleptic qualities and facilitate cooking to the consumer. It is rinsed to remove the starch from pasta. The following procedure is drying, which consists in lowering the humidity rate of the pasta inside dryers and modifying the temperature and air humidity rate. Once the pasta is ready, it is stored until packing.
Appearance and Flavour
The Pâtes d'Alsace PGI comes in a wide range of shapes. It has a characteristic and strong taste because there is a rich quantity of eggs in the dough.
Production Area
The production area of the Pâtes d'Alsace PGI includes the factories located in the Alsace region.
History
The history of Pâtes d'Alsace PGI begins already in the 15th century. Written testimonies as a cookbook dated from 1507 and the publication of a recipe in 1671 which gives evidence of the use of a great quantity of eggs without the addition of water to produce the pasta have been found. The content of another document dated from 1811 is a faithful reproduction of the historical recipe. The first industry of the area can be traced back to 1840. This industry started mechanical production of the pasta which was widely spread already in 1870 and that was dried with the heat of the oven.
Gastronomy
The Pâtes d'Alsace PGI must be preserved in a fresh and dry place. Before cooking them, they can be consumed in different ways; a wide range of dishes can be prepared. Since three centuries ago, the tradition egg pasta is one the gastronomic characteristics of Alsace. This type of pasta accompanies traditional dishes such as the civet de lièvre, hare in red wine, matelote (very spicy fish soup) or even Rhine salmon.
Marketing
The product is sold as Pâtes d'Alsace PGI and it is available in different shapes. It is marketed in various food packaging which allow seeing part or the total of the product content.
Distinctive Features
The Pâtes d'Alsace PGI are products which include a great quantity of eggs in the mixture without the addition of water, according to the traditional recipe which has been maintained also with the industrialization of the production process, in order to prevent that the organoleptic characteristics of the product are lost.
