Tajarin

Preparation:

Preparation: Place the flour on a pastry board, make a hollow and break eight whole eggs and four egg yolks into it, then add salt: knead patiently until you obtain a firm and elastic dough. Make an elongated bread out of it: cut one slice at a time and make a sheet of it as thin as possible with a rolling pin. Let the dough dry slightly, sprinkle it with meliga flour (corn) and roll it up; then with a very sharp knife cut very thin slices which will unroll giving the tagliolini, the tajarin similar to angel hair. Proceed like this for each slice of pasta until you run out. If the rolling pin and the knife are not congenial to you, then make the tagliolini with the special machine for tagliatelle. Let the tagliolini dry, then throw them in boiling salted water; after a few minutes, drain them with a slotted spoon and dress them with the chicken liver sauce. Recommended wine: Barbera d'Alba.