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Le Chaudron recipe
Pâtes fraîches maison
Homemade fresh pasta
⏱ 20 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)00 flouror all-purpose flour
4whole eggs
1 tablespoonolive oil
1 pinchfine salt
- 400 g (14 oz) 00 flour or all-purpose flour
- 4 whole eggs
- 1 tablespoon olive oil
- 1 pinch fine salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mound the flour on the work surface and make a wide well in the center with your fingers.
- Crack the eggs into the well, add the olive oil and salt and beat the eggs with a fork without touching the flour around them.
- Gradually draw the flour into the center with the fork until the dough is too thick to keep mixing that way.
- Knead by hand for 10 minutes, pushing with your palm, until smooth, supple, elastic and no longer sticky.
- Wrap in plastic wrap and rest 30 minutes at room temperature — the gluten relaxes and the dough is easier to roll.
- Divide into 4 pieces, flour each lightly and roll with a rolling pin or pasta machine to 1–2 mm (1/16 in) thick.
- Flour each sheet generously, roll it up loosely and cut into strips of the width you want (tagliatelle, pappardelle).
- Unroll the strips right away and hang them or spread on a floured towel so they don't stick before cooking.
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