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Bechtle Bavarian Style Spaetzle Traditional German Egg Noodles, 17.6 Ounce (Pack Of 12)

Bechtle Bavarian Style Spaetzle Traditional German Egg Noodles, 17.6 Ounce (Pack Of 12)

Hurry! Only left 10 in stock

Regular price $86.13
Sale price $86.13 Regular price $123.04
SAVE 29%
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SKU

WBGROB000S4D09G

Vendor

Bechtle

Product Type

Pasta & Noodles


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Description

Bechtle Bavarian Spaetzle Egg Noodles is a traditional German Spaetzle Egg Noodles . Spaetzle is traditionally served as an accompaniment to meat dishes. It is also delicious topped with a creamy sauce, such as wild mushrooms.

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What are Bechtle Bavarian Style Spaetzle Egg Noodles made from? A: Bechtle Bavarian Style Spaetzle Egg Noodles are made from high-quality ingredients, primarily eggs and wheat flour, which give them their unique taste and texture.
  • Q: How should I cook Bechtle Spaetzle Egg Noodles? A: To cook Bechtle Spaetzle Egg Noodles, boil water in a pot, add salt, and cook the noodles for about 5-7 minutes until they are tender. They can be served with sauces, meats, or vegetables.
  • Q: What dishes can I make with spaetzle noodles? A: Bechtle Spaetzle Egg Noodles are versatile and can be served as a side dish with meat dishes, or topped with creamy sauces like wild mushrooms, or integrated into casseroles and salads.
  • Q: Is this product suitable for vegetarians? A: Yes, Bechtle Bavarian Style Spaetzle Egg Noodles are made primarily from eggs and wheat flour, making them suitable for vegetarians, but they do contain eggs.
  • Q: How should I store Bechtle Spaetzle Egg Noodles after opening? A: After opening, store Bechtle Spaetzle Egg Noodles in a cool, dry place in an airtight container to maintain freshness. They can last for several months if stored properly.
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