It’s boiling for the Pasta Murati of the pastry artisans in Artiguelouve

When she moved with her husband and their three children to Laroin, she bought her first machine to sell her pasta on the markets. In turn in professional retraining, her husband joins her in the adventure. And very quickly the workshop fitted out in the barn turns out to be too cramped.

Ravioli at the top of the gondola

The old butchery of Artiguelouve then reaches out to them. The couple installed a lot of machines there, including a raviolator. Once they mastered the device, “which was no small feat,” confides Matthieu, the delicious 100% homemade ravioli skyrocketed their reputation.

From now on, the pastry craftsmen have gone from two to five employees with, in addition, the help of an apprentice from the Esat de Lescar. Their range has also expanded thanks to the investment in a dryer. “While we only needed two tons of bagged semolina, we are now ordering eight-ton pallets! “. And the links continue to be forged with other local producers. Asparagus, goat cheese, honey, walnuts, chorizo, pesto…as soon as the couple have enough, they stock up in the region. The brand is on sale in Artigelouve, in Ferm’Envie, the Ruche qui networks Yes, the Locavor site… Their production also goes to Bordeaux, the leading consumer of Pasta!

Pauline and Matthieu now plan to expand their workshop to target the Toulouse market without forgetting that of Pau. All with new partnerships with Esat. “If everything goes as planned, we will be able to open a shop in downtown Pau to offer ‘pasta-boxes’ to take away”. City dwellers, more and more sensitive to local and organic products, could make short work of it.


The recipe: real spaghetti Bolognese

Follow this step-by-step recipe to properly prepare this staple of Italian cuisine. Ingredients: 450 g spaghetti, 300 g minced beef, 150 ml meat stock, 100 g pancetta, 50 ml wine red. Sauce: 1 onion, 1 carrot, 1 celery, 2 tablespoons extra-virgin olive oil. 1 liter of tomato sauce. Salt to taste. Season with pepper as needed. Start preparing the sauce by chopping the celery, onion and carrot in a blender and frying the pancetta and vegetables in a pan with 2 tablespoons of oil. Then add the minced meat, the wine and let it evaporate, then continue mixing, add the stock, tomato sauce, a pinch of salt and pepper and cook for 2 hours, stirring occasionally. When you finish cooking the sauce, boil the spaghetti in plenty of lightly salted water (1 liter per 100g of spaghetti) taking care to drain al dente. Return the spaghetti to the same pan in which it cooked, add half the sauce and stir the pasta, then serve. them immediately on the table, adding the rest of the sauce.

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