Eggerhof South Tyrol – Pasta and Sugo from Aldein
At the Eggerhof in Aldein, at an altitude of 1,200 meters in the South Tyrolean Dolomites, chef Erich Gruber produces handmade egg pasta from free-range eggs and non-GMO durum wheat semolina, along with 9 matching sauces ranging from game ragouts to sugo ai funghi. Completely free of colorants and preservatives, everything comes from the same small kitchen.
Eggerhof South Tyrol stands for artisanal pasta and sauces from the mountains around Aldein in the South Tyrolean Überetsch region. Chef Erich Gruber combines South Tyrolean ingredients like mountain herbs, bacon, and porcini mushrooms with classic Italian pasta-making craft, producing both—noodles and sauces—in the same small workshop instead of outsourcing them. At Eggerhof South Tyrol, both come from a single source: kneaded, cut, and cooked in the same kitchen.
One chef, one farm, 1,200 meters above sea level
In the industrial area of Aldein, high above the South Tyrolean Überetsch, the trained chef Erich Gruber has turned his passion for pasta into his profession. Eggerhof South Tyrol is named after the farm where everything is created.
Instead of industrial dry pasta, he relies on free-range eggs and non-GMO durum wheat semolina, processed by hand into ribbon noodles of various widths—from 2-millimeter-thin tagliarini to 8-millimeter-wide tagliatelle. He consciously avoids dyes and preservatives, even though this makes production more complex than with industrially manufactured goods.
This workshop has now produced 19 products: 10 types of pasta and 9 sauces that complement each other and together form the entire Eggerhof range. Every package and every jar passes through the same small kitchen, the same standards, the same signature.
Aldein itself is located in the South Tyrolean Überetsch, surrounded by forests and alpine meadows where game, porcini mushrooms, and mountain herbs grow—exactly the ingredients that later end up in Eggerhof’s sauces. This proximity between the kitchen and the landscape is no coincidence at Eggerhof South Tyrol, but part of the philosophy: those who cook 1,200 meters above sea level have different ingredients at hand than a business in the valley.
Ten types of pasta, from classics to chestnut
The core of the range is formed by the classic Eggerhof egg ribbon noodles made from free-range eggs and durum wheat semolina, in addition to the typical South Tyrolean South Tyrolean bacon noodles and the traditional Schüttelbrot noodles with caraway and fennel in the dough. All three come in 310-gram packages and are ready to serve after just a few minutes of cooking.
In addition, Erich Gruber is constantly developing new varieties: porcini mushroom noodles with porcini powder in an 8-millimeter-wide tagliatelle dough, asparagus ribbon noodles with 16 percent Terlan asparagus, lemon-ginger ribbon noodles, tomato-chili ribbon noodles with beetroot, and the egg-free chestnut ribbon noodles with 28 percent chestnut flour. Each variety has its own clearly recognizable character—spicy, robust, and hearty all at once. The range of shapes extends from 2 to 8 millimeters, ensuring the right noodle width for every sauce in the range.
You can find all 10 pasta varieties from Eggerhof South Tyrol collected in the Eggerhof Pasta collection, sorted from the classic to the most creative versions.
Nine sauces, from game ragout to sugo ai funghi
Because a good noodle needs an equally good sauce, Erich Gruber cooks these himself with the same high standards. The three game ragouts—Venison Ragout with 55 percent venison, Red Deer Ragout with 60 percent deer meat, and Wild Boar Ragout with 72 percent meat content—feature wild game meat simmered for hours with red wine and mountain herbs.
In addition, there are four tomato sauces with a South Tyrolean signature, including the Bolognese Sauce with 17 percent beef and pork each, the spicy Amatriciana with 15 percent South Tyrolean bacon instead of guanciale, and two light sauces without any tomato: the creamy South Tyrolean Mushroom Sauce with 22 percent shiitake and king oyster mushrooms each, and a cream sauce with 16 percent raw ham. Each 210-gram jar is heated and ready to serve in minutes, without having to do the hours of simmering work yourself.
The complete selection is available in the Eggerhof Sugo & Pasta Sauces collection, from robust game ragouts to the mild cream sauce.
The sugo range from Eggerhof South Tyrol thus covers three different flavor profiles: robust game for special occasions, spicy tomato sauces for everyday Italian-style meals, and two light, mild sauces for those who prefer something calmer. None of the 9 sauces are alike in color, consistency, or main ingredient.
Free-range egg, durum wheat semolina, no additives
The values behind the Eggerhof range are easy to name and run through all 19 products: free-range eggs instead of cage farming, non-GMO durum wheat semolina instead of generic raw materials, and the deliberate avoidance of colorants and preservatives, even though this means more effort for a small business like Eggerhof.
“High quality in food is a must for us,” emphasizes Erich Gruber—a sentence that is reflected in every single product, from the simplest egg ribbon noodle to the most elaborate game ragout with six different herbs and spices. He applies this standard equally to the 10 pasta varieties and the 9 sauces in the Eggerhof range.
As Erich Gruber describes it, every sauce should taste as if you had let it simmer for hours yourself, even if only a few minutes of heating are needed at home. This consistency is also evident in the fact that noodles and sauces at Eggerhof South Tyrol come from the same kitchen, instead of outsourcing half of the range.
A single business that produces both the pasta and the corresponding sauce is the exception rather than the rule in retail. Usually, the sauce comes from a different manufacturer than the noodles, even if both are on the same shelf. At Eggerhof, however, both product lines are created under the same kitchen management, with the same eye for ingredients, origin, and quality in every one of the 19 products.
Noodles and sugo, perfectly matched
Because both product lines are created in the same kitchen, they go particularly well together: the broad egg ribbon noodles reliably soak up any of the 9 sauces, while the porcini mushroom noodles further enhance the forest mushroom aroma in the venison ragout.
Our tip: If you are new to the Eggerhof South Tyrol range, the best way to start is with a pasta from the Eggerhof Pasta collection and a matching sauce from the Eggerhof Sugo & Pasta Sauces collection—both can be delivered within 1 to 2 days.
If you prefer something particularly hearty, combine the egg ribbon noodles with the Wild Boar Ragout, which has the highest meat content in the entire range at 72 percent. If you prefer to eat mild and creamy, reach for the South Tyrolean Mushroom Sauce or the cream sauce with raw ham—both completely tomato-free and both suitable for any of the 10 pasta varieties.
This is how a small manufacturer in Aldein creates a complete menu: 10 types of pasta, 9 sauces, and a shared commitment to craft and quality that Erich Gruber puts into practice day after day in his kitchen at the Eggerhof.
