Divide the prepared pasta dough
into 3 balls of equal size. Roll each ball out to the
thinnest setting on a pasta rolling machine. Then, using
the machine or a sharp knife, cut each sheet of pasta
into ribbons of 1/3-inch thickness. Place the ribbons on
a sheet tray dusted with flour, and cover the tray with
a clean, damp dish towel until ready to cook.
Bring 6 quarts water to a rolling boil and add 2
tablespoons salt.
In a 12 to 14-inch saucepan, heat the olive oil over
a medium-high flame until hot but not smoking. Add the
onion and sweat over medium heat until soft and
translucent, about 5 minutes.
Meanwhile, add the chicken livers to the pan and
continue cooking until the livers are slightly browned
on all sides, about 5 minutes more.
Add the wine and continue cooking over medium-high
heat until the wine evaporates. Continue cooking over
medium heat for 10 minutes more.
Add the pasta to the boiling water and cook until
soft but al dente, about 5 to 6 minutes. Drain the
pasta, reserving 1/2 cup of the cooking water, and add
the pasta to the pan with the chicken livers. Add
parsley and toss over high heat to combine. Season with
salt and pepper. Serve the pasta in 4 warmed pasta
bowls, each topped with generous truffle shavings, and
grated Parmigiano, to taste.
Sift together and then mound 2
1/4 cups of the flour and a pinch of salt in the center
of a large wooden cutting board. Make a well in the
middle of the flour and add the egg yolks. Using a fork,
beat together the egg yolks and begin to incorporate the
flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up
from the base of the mound to retain the well shape. The
dough will come together when half of the flour is
incorporated.
Start kneading the dough with both hands, using the
palms of your hands. Knead for about 5 to 6 minutes,
adding any of the remaining flour if necessary to create
a cohesive mass. Once you have a cohesive mass, remove
the dough from the board and scrape up and discard any
leftover bits. Lightly reflour the board and continue
kneading for six more minutes. The dough should be
elastic and a little sticky. Wrap the dough in plastic
and allow to rest for 30 minutes at room temperature.
Roll or shape as desired.
