Lot: in Montcuq, Paul Arnal creates Patapaul, 100% lotoise pasta

the essential
Durum wheat is grown in Montcuq, ground flour in Mayrinhac-Lentour, pasta made in the Montcuquois laboratory. These are the Patapaul, Lot noodles made by Paul Arnal, 23 years old. A project born to allow him to work with his father, on the family farm.

Paul’s pasta is tasty, without additives or improvers, rich in nutrients, of a pretty golden yellow color, artisanal and 100% Lotoise. Nothing to do with industrial pasta!

400kg of pasta produced

It is under the Terre de Montcuq brand that Paul Arnal, aged 23, has been manufacturing and marketing his PataPauls since the beginning of August. In his brand new laboratory, equipped with gleaming machines designed by the Italian company Italpast, the young man does not regret either his choice or his investment. It was necessary to follow a fairly complicated technical training before the first noodle came off the production line, but the knack is taken and in a few weeks, 400 kg of pasta have already been produced… three times!

The young Lotois has equipped himself with Italian machines to make his pasta.
DDM – Liliane Haussy

Installed in EARL with his father Jérôme in Montcuq, on the 140 hectares of the Fontauda family farm where they benefit from the High Environmental Value (HVE) label, Paul had been thinking about it for a while. “I wanted to work with my father, he explains, but we had to diversify the outlets so that we could both live on the farm. And I thought of making pasta with our plateau wheat, which is rich in protein. This is my setup project. It took me two years to build it”.

The secret: drying

Mainly producers of wheat and cereals, Jérôme and Paul Arnal cultivate lavender on thirty hectares and part of their soft wheat supplies the Croustilot sector. From now on, ten hectares are sown in durum wheat for the manufacture of pasta.

Some, browner, are made with semi-wholemeal flour mixed with bran. “Once the wheat is harvested, it goes to the Thamié flour mill in Mayrinhac-Lentour,” continues Paul. The flour will then sit for two weeks. Mixed with water, a homogeneous paste is obtained. These are the different matrices that will give the desired shapes: shells, tortis, tagliatelle and noodles”. The secret is drying. “It has to be very slow, 19 hours at low temperature. This is the best way to maintain good nutritional value”.

From direct sales to Lotois drive-thru

Consumers were not mistaken and the success was immediate. Everyone wants to taste the PataPauls. Pretty paper packages are on display in two shops in Montcuq and every Friday at 6 p.m. there is direct sale at the farm. Paul supplies his pasta to the corporate and community restaurant Midi à table and works with Manger lotois, the Chamber of Agriculture’s drive-thru. Seduced by the initiative, the president of the department Serge Rigal visited him on September 1st.

Leave a Comment