Ingredients:

  • 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

Instructions:

  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. 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. In a bowl, blend the chicken liver pâté, thyme, shallots, lemon zest, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  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. 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. 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. In a saucepan, combine cream and Dijon mustard over medium heat. Simmer until thickened slightly, about 5-7 minutes.
  8. Plate the pasta and drizzle with sauce. Garnish with chopped parsley.