Spaghettini With Chicken Offal Sauce

Preparation:

Preparation: Put the sieved flour on a pastry board, arrange it in a well with the eggs and a pinch of salt. Scramble the eggs with your hands, gradually bringing the flour to the center and incorporate well. Work vigorously using the palm of your hands, until you obtain a smooth and consistent dough. Form a loaf, wrap it in a damp cloth and leave it to rest for about an hour; then with a rolling pin roll out a thin sheet, wrap it around itself and cut the thin ends about 2 mm wide. In the meantime, chop the onion and celery, fry in a pan with oil, add the offal cut into small pieces, season and add the wine. Leave to cook for 20 minutes; finally add the tomato and season with salt. Salt the spaghettini before removing the pan from the heat, drain them al dente and dress with the sauce.