Egg Noodles

Denninger’s Noodles

Fresh eggs and durum wheat go into our private-label egg noodles If it is good enough to bear our name, it belongs in your kitchen.

Grand Mere Pasta

7 eggs per kilo are used in these egg noodles, along with superior durum wheat. Made in Alsace from a traditional recipe since 1971.

Bechtle Noodles

Great for all of your favourite egg noodle dishes, from beef stroganoff to homemade casseroles.

Spaetzle

Literally translated from German as "little sparrow," spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt, and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander, or spaetzle-maker with large holes. The small pieces of dough are usually boiled before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions. Enjoy with Denninger’s Beef Stroganoff, Rouladen, or Schnitzel.

Denninger's Spaetzle

Our own private-label spaetzle, made with old country good taste.

Grand Mere Spaetzle

As with their egg noodles, 7 eggs per kilogram are used to make this spaetzle, resulting in a rich taste.

Betchle Spaetzle

Betchle makes traditional spaetzle as well as Alb Gold Schupfnudel. Next to Spätzle, Schupfnudeln, or herbed potato noodles, are the most popular side dish to meats. Schupfnudeln are made out of cooked, mashed potatoes and formed into finger-thick noodles. Other ingredients include flour, salt, pepper, nutmeg, and egg. They are cooked in salt water for 3 minutes, and then fried in butter until crispy and golden brown. A perfect side dish to Denninger’s Beef Goulash.