Pâtes françaises classiques au pâté : un délice délicat

Ingrédients

• 2 cups (250g) all-purpose flour
• 3 large eggs
• 1 tablespoon (15ml) olive oil
• Pinch of salt
• 8 oz (225g) chicken liver pâté
• 1 tablespoon (15g) fresh thyme, chopped
• 1 tablespoon (15g) shallots, finely chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 1 cup (240ml) heavy cream
• 1 tablespoon (15g) Dijon mustard
• Chopped parsley for garnish

Préparation

1. 1

   Combine flour and salt. Create a well in the center and add eggs and olive oil. Gradually mix until a rough dough forms.

2. 2

   Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   In a bowl, blend the chicken liver pâté, thyme, shallots, lemon zest, salt, and pepper until smooth. Taste and adjust seasoning if needed.

4. 4

   Divide dough into sections and roll it out thinly using a rolling pin or pasta maker. Cut into squares or rounds, depending on your desired shape.

5. 5

   Place a small spoonful of filling in the center of each piece of dough. Moisten the edges with water and fold or crimp to seal.

6. 6

   Bring a large pot of salted water to a boil. Cook the filled pasta for about 3-4 minutes until they float to the surface. Remove and drain gently.

7. 7

   In a saucepan, combine cream and Dijon mustard over medium heat. Simmer until thickened slightly, about 5-7 minutes.

8. 8

   Plate the pasta and drizzle with sauce. Garnish with chopped parsley.