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In the Alsatian tradition, one of the best-known culinary specialties is the making of pasta made from flour and fresh eggs.
The brothers of the abbey are transmitted generation after generation specific skills to offer you a dough both firm and melting.
Taste the difference of monastic productions...
Bag of 250 g
Ingredients: wheat flour, salt, prepared with 9 egg yolks and 2 egg whites per kilogram of flour, without dye
Young and old will feast while helping to preserve the heritage.