Pasta, Cereal & Seeds

German pasta is its own tradition and has very little to do with the Italian kind. It is made with egg, cut short and irregular, and cooked to be soft rather than al dente — built for gravy and for sauce that clings.

Egg noodles are the backbone: Bechtle Spätzle in a 500 g bag, Tress Original Hausmacher, Bavaria broad noodles, Frau Marta in assorted shapes, and a fine soup cut for broth. Käse-Spätzle comes ready-made from Maggi Wirtshaus, with roasted onions, and from Knorr Hüttenschmaus. Bende brings the Hungarian side — csiga and tarhonya, the tiny pasta grains that go into soup rather than onto a plate.

Dumplings deserve their own line. Dr. Willi Knoll raw potato Klöße in the Thüringer style and bread dumplings, EDEKA Semmelknödel and Kartoffel Knödel halb & halb, and Pfanni dough mix — the things that turn a Sunday roast into the meal people are actually remembering.

For breakfast, Seitenbacher muesli in berries, cranberry and strawberry, two of them gluten free. And for the seeds: Babkiny roasted sunflower and salted pumpkin, Tambovskiy Volk salted pumpkin, and Martin selected sunflower — sold by the 400 g bag because in most of Eastern Europe they are a pastime, not a portion.

All shelf-stable, all shipping anywhere in the United States.