Valfleuri

Valfleuri is a French family company from Alsace that has been making pasta for more than a century. It was founded in 1922 by Frédéric Kuentz in a small bakery workshop in Guebwiller (Haut-Rhin). After the founder's death his wife Marguerite ran the workshop, and from 1949 their son modernised it with a machine for continuous pasta production. In the 1970s the brothers launched pasta made to an old Alsatian recipe with seven fresh eggs per kilogram of semolina. In the 1980s the company built a plant in Wittenheim, and in the 1990s the third generation of the family took over management.

Together with other Alsatian makers, Valfleuri obtained the protected geographical indication (IGP) Pâtes d'Alsace in 2005. According to the company, since 2010 its eggs come from free-range hens in France, and it has built an Alsatian durum wheat supply chain with partner farmers.

The core of the range is egg pasta: the Valfleuri Pâtes d'Alsace line, made with seven free-range eggs per kilogram of durum wheat semolina (shapes include spaghetti, linguine, farfalle, nests and spätzle), and Valfleuri Pâtes d'Alsace à l'ancienne, whose short shapes such as rigatoni are drawn through traditional bronze dies. There is also Valfleuri Pâtes 100% blé dur, made from French wheat from HVE-certified farms, the Com'O Jardin line with vegetables, pulses and spices, the children's line Valfleuri Pâtes Enfants and the high-protein Valfleuri Pâtes Protein, plus limited seasonal editions.