Pasta Délices
Ships orders within 3 to 5 days
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2014
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pastadelices
Located in Thiéfosse, in a small village nestled in the heart of the Massif des Hautes Vosges regional park, in a green setting far from large towns and therefore spared from pollution, the artisanal company, Atelier à Pâtes, was born in 2012, specializing in the manufacture of fresh and dry pasta based on the most local raw materials possible: free-range eggs from Basse sur le Rupt (88), plants (wild garlic, nettle, etc.) grown in Organic Farming, harvested then dried by plant producers from the Vosges Massif, saffron grown and harvested by Le Safran des Payoux in Plombières les Bains (88), Vosges shiitake and spirulina, Lorraine einkorn, durum wheat from the south of France, water from Vosges mountains…
The pastes are made with bronze molds and are dried for ten hours in a dryer at low temperature, which allows them to retain all the aromas and benefits of the plants they contain.
Bagging of dry pasta is done manually on a semi-automatic machine and all labels on the bags are applied manually.
The specificity of the pasta made at the Thiéfosse workshop is due as much to their original shapes (trottole, cockscombs, radiatore, etc.).)as well as their unique flavors (porcini mushrooms, lemon, saffron, basil, nettle, wild garlic, colorful trio, turmeric, etc.) or even their “terroir” packaging in kraft paper with a window.
The small artisanal structure has also developed several ranges of high-protein pastes for athletes and fitness based on Vosges spirulina grown in Rancourt and insect flours.
It also offers its customers Lorraine spelled pasta, a range with reduced gluten content as well as gluten-free rice and buckwheat flour pasta therefore recommended for people allergic or intolerant to gluten.
Enjoy your food !
The pastes are made with bronze molds and are dried for ten hours in a dryer at low temperature, which allows them to retain all the aromas and benefits of the plants they contain.
Bagging of dry pasta is done manually on a semi-automatic machine and all labels on the bags are applied manually.
The specificity of the pasta made at the Thiéfosse workshop is due as much to their original shapes (trottole, cockscombs, radiatore, etc.).)as well as their unique flavors (porcini mushrooms, lemon, saffron, basil, nettle, wild garlic, colorful trio, turmeric, etc.) or even their “terroir” packaging in kraft paper with a window.
The small artisanal structure has also developed several ranges of high-protein pastes for athletes and fitness based on Vosges spirulina grown in Rancourt and insect flours.
It also offers its customers Lorraine spelled pasta, a range with reduced gluten content as well as gluten-free rice and buckwheat flour pasta therefore recommended for people allergic or intolerant to gluten.
Enjoy your food !
Coming soon
Interested in the Pasta Délices brand?
We will let you know as soon as the products are online
We will let you know as soon as the products are online
