Eggerhof South Tyrol

Eggerhof South Tyrol – where pasta has heart and soul

At the Eggerhof South Tyrol, in Aldein at 1200 m above sea level, trained chef Erich Gruber has specialized in the artisanal production of high-quality egg pasta. For production, he primarily uses free-range eggs and non-GMO durum wheat semolina, without artificial colors or preservatives. His classics are certainly the South Tyrolean-typical varieties such as "Schüttelbrot" noodles, "Ondonelle" with Lagrein, alpine herb tagliatelle, and South Tyrolean bacon noodles. Since Erich does not lack creativity, he is always developing new varieties, such as wild garlic or asparagus noodles, pumpkin or chestnut egg pasta. And because good egg tagliatelle also needs a good sauce, the passionate chef also makes these. Just like the Eggerhof egg noodles, the sauces with venison or deer meat, Salsiccia, or Bolognese sauce are wonderfully spicy and perfectly seasoned.