Valfleuri pasta from Alsace

Availability: In stock

Product Name Price Qty
Large tagliatelles
Large tagliatelles
$3.95
spaghetti
spaghetti
$3.95
Tagliatelles small
Tagliatelles small
$3.95
Lasagnettes/small Lasagna
Lasagnettes/small Lasagna
$3.95

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Valfleuri pasta from Alsace.Organic & Kosher. Alsatian pasta with 7 fresh eggs

Valfleuri pasta from Alsace

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Nests, spaetzle (Alsatian noodles), spaghetti, spirals, shells, penne, farfalle (bow-tieOur flagship products are the famous "Pâtes d'Alsace aux 7 oeufs frais" (Alsatian pasta with 7 fresh eggs) and we have created flavoured, health, organic and kosher pastas),…All these and many others are produced in Alsace by VALFLEURI.Ingredients: High quality fresh eggs and durum wheat semolina. From the freshness of our eggs… Category A fresh eggs, with guaranteed freshness. Chicken feed 100% plant origin with added minerals and vitamins. Respecting cooling requirements: 0° to 4°C throughout transport and use of the eggs. Daily delivery: we receive and use an average equivalent of 50 000 fresh eggs per day. ...to the selection of durum wheat semolina Exclusively high quality durum wheat semolina Non-GMO durum wheat semolina Valfleuri : A small bakery opened in 1922 At the end of the 19th century, domestic production of Noodles was gradually giving way to production by bakeries on a cottage industry scale. They were put to dry in the heat of the bread ovens. This is how VALFLEURI started, as a small bakery which began producing pasta in 1922 with a staff of 8. Frédéric KUENTZ (grandfather) then chose a pretty Alsatian girl as his trademark logo and the trade name "Les pâtes du Florival" (Florival pasta) named after the valley, before developing the trademark "VALFLEURI" in 1929. Then Mrs KUENTZ, herself a miller's daughter, mother of 5 children and widow of Frédéric Kuentz who died during the war, continued the family business. In spite of the new industrial era, VALFLEURI, which had suffered during the war, remained a cottage industry. The start of industrialisation with the 2nd generation In 1949, at the age of 16, Frédéric Kuentz, current CEO of VALFLEURI, started work to help his mother. From then on, VALFLEURI began to modernise its production tool with the purchase of a small Braibanti press so that pasta could be produced continuously. This new technique had the advantage of preserving the gluten in the dough and giving it better consistency on cooking. This modernisation continued in 1951 when the plant moved to larger premises at Guebwiller. In 1956, Frédéric Kuentz was joined by his brother Denis. In the meantime, competition in the pasta sector had increased and small producers, who had not modernised, disappeared. Launch of "Nids aux 7 œufs frais" (Nests with 7 fresh eggs) in Alsace, which rapidly became a great success In response to this worrying situation, at the end of the 1960s, Frédéric and Denis Kuentz decided to produce Noodles using Abbé Buchinger's famous 17th century recipe, adding 7 eggs per kilo of meal. This initiative gave VALFLEURI products a distinctive asset because industrial pastas only used 4 or 5 eggs at most. At the time, pasta had one major disadvantage: a long cooking time. However, the high egg content meant that the thickness of the dough could be reduced when rolling it out, so that this pasta had two essential qualities: cooking time reduced to 6 minutes and an incomparably fine flavour. However, reducing the thickness of the dough meant that the Noodles could no longer be presented in the form of a "raft" (slice of pasta folded like an accordion). The sharp fold weakened the pasta at that point, thus increasing the risk of breaking it. The solution was to present it in the form of NESTS. This gently curved format retained the pasta's strength and kept its shape. Although most pastas were sold in cardboard boxes, the NESTS were packed in "confectionery" bags, closed by a little gilt aluminium clip and labelled "Baker's Noodles". Their marked egg flavour, fineness and golden colour along with the short cooking time distinguished them from other types of pasta on the market and they soon became popular. The nest format was then used by most Alsatian manufacturers who applied this recipe to other shapes of pasta. In 1971, to meet the growing demand for "Pâtes d'Alsace", VALFLEURI moved to larger premises: an old textile plant at the bottom of the Florival valley at Linthal. The company then employed 45 people for a production of 12 tonnes per day. Construction of a new plant. In 1981, as part of their VALFLEURI growth strategy, Frédéric and Denis Kuentz decided to invest in a new production plant occupying 10000 m2 close to Mulhouse. From that time, the company, which had decided to specialise exclusively in the production of "Pâtes d'Alsace aux 7 œufs frais" (Alsatian pasta with 7 fresh eggs) moved into a period of remarkable growth. The evolution of the distribution sector led VALFLEURI to base its structure on the business plan and envisage national distribution, meaning moving into regions where "Pâtes d'Alsace" was not known. This distribution began in 1986, via one of the biggest national distributors which wanted to enhance its image by marketing its own brand of high-end grocery products. This strategy worked so well that in barely three months, Pâtes d'Alsace occupied nearly half the display space for egg-based pasta and was 2nd in the list of best product sales under a distributor's trademark. Increasing numbers of distributors began to ask for this pasta. "Pâtes d'Alsace" was then fully recognised as a high-end product which was a great help in improving the image of the pasta selection. "Pâtes d'Alsace" experienced an unprecedented boom throughout the 1980s (VALFLEURI grew by about 10% per year), although pasta consumption in France stagnated. Between 1986 and 1992, VALFLEURI increased production from 6000 tonnes to 14000 tonnes and became the European leader in the production of pasta with 7 fresh eggs. In 1986, VALFLEURI created the children's pasta niche, with pasta in the shape of Smurfs, followed by other original shapes. VALFLEURI, with Pâtes d'Alsace distributed throughout France, made investments to expand its production plant to 14000m2, modernise its production tool and increase its production capacity while maintaining a high level of quality.All our ingredients are carefully analysed before use, by our internal laboratory

Additional Information

KOSHER No
Organic No
Gluten free No

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