PÂTES THIRION
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Thirion pasta is to Alsace what the madeleine is to Proust: a source of youthful memories! It was in 1904 that Jules Thirion, a baker by trade, began to make this traditional pasta. 116 years later, the company is the last to make its pasta in the traditional way: with extra-fresh eggs, durum wheat semolina instead of flour, and relatively slow drying. Sold in supermarkets, Thirion pasta comes in nests of Alsace, macaroni, spaghetti, shells... and, of course, spätzle!
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