💚 A short summer break for online sales! Your Le Papondu products are still available from our retailers (see the “Find Us” tab or the “Buy” button). Thank you, and see you soon 💚

💚 Introductory Offer : 10% off your first order with the code PAPON10

Cooking without breaking eggs

Name: Fresh pasta
Prep time: 70 min
Ingredients: 5 palets Papondu Battu (préalablement) décongelés (ou 250g de Papondu Battu); 480 g Farine T00 ou T45; Eau

Fresh pasta

A simple, comforting homemade classic.

Print the recipe Pin Recipe

Prep time 1 10

Servings: 4 people

Type of dish: Side dish, Main course

Ingredients Instructions Video

Ingredients

5 patties Papondu Battu (previously) thawed or 250g of Papondu Battu
480 g T00 or T45 flour
Water

Instructions

On the work surface, make a well in the flour. Add the Papondu to the center. Mix by hand, gradually incorporating the flour.
Knead quickly and adjust the consistency with water until the dough is smooth and even.
Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide the dough into 3 or 4 pieces, and lightly flour each side. While working with one piece, keep the others covered with a damp cloth so they don’t dry out.
Roll out the dough using a pasta machine. Once the fresh pasta is ready, let it dry on a pasta rack for 5 minutes.
Fresh pasta should be stored in the refrigerator in an airtight container. To cook it, simply boil it in salted water for 4 to 5 minutes.

Video

fresh pasta workshops

Claudio Collu shares his passion and expertise through his vegan fresh pasta workshops at Papondu. Tagliatelle, ravioli, gnocchi—just thinking about them makes our mouths water. Treat your loved ones—or yourself—because it’s important to treat yourself!

Useful links

32 Boulevard du Port, 95000 CERGY
, France – Le Papondu

miam@papondu.fr

We were unable to confirm your registration. 😥 Please try again later or contact miam@papondu.fr

Your registration has been confirmed. Thank you and welcome to Le Papondu! ✨