Alsatian mothers and grandmothers have always had the privilege of preparing Alsatian pasta with eggs to accompany traditional Sunday’s or feast’s meals.

Therefore, the regional recipe and the families’ know-how were naturally transmitted from mother to daughter.

From the second half of the 19th century, industrialization and urbanization extended.

In the beginning, bakers started to make pasta, drying it in their ovens. However, despite this transference of knowledge, hand-made pasta never completely vanished from the Alsatian homes.

The first machines to be completely industrial appeared around 1860. This is when pasta making really became industrial in Alsace. From then to the 1930’s, around 20 Alsatian pasta-making companies were set up, most of them by former bakers who industrialized their production to be able to supply to the increasing demand.

It was the case of Robert HEIMBURGER, founder of the HEIMBURGER Company.