Pasta according to the good priest
Priest Buchinger’s cookery book (Kochbuch) dating from 1971 included about a thousand Alsatian recipes and had an immediate success throughout the whole German-speaking Europe. Considered one of the Alsatian gastronomic literature funding books, it contributed to the Alsatian pasta’s European fame.
Priest Buchinger revealed, among other things, how to make Alsatian pasta:
“The noodles are made with a lot of eggs,
high-quality flour and salt.
No water, but a lot of eggs.”
Today, the HEIMBURGER Company is still respecting this recipe with fresh eggs.