Tagliolini in pigeon broth

Pass the pigeons over the flame to remove any fluff. Gut them, then remove the heads and legs. Complete this cleaning process before cooking, so the broth will be clearer and the bird will be ready to evenly absorb the flavors into the water.

Place the pigeons in a pot filled with water and add the celery stalk and the onion. Gradually bring the liquid to a boil, then check the surface and remove with a spatula. skimmer the impurities that surface, keeping the broth clean.

Salt the broth and continue cooking until the pigeons are cooked. Skim the sauce from time to time while the pigeons are cooking. on the heat, without interrupting the steady boil. The meat should be cooked and the liquid fragrant; at this point, separate the broth from the pigeons.

Arrange the fine semolina Add the eggs and work until the dough is smooth, elastic, and consistent. Continue kneading until the surface is smooth and free of irregularities; the dough should hold its shape without becoming pliable.

Roll out the dough with the rolling pin or with a pasta machine, rolling it out until it's very thin, almost transparent. Divide it into strips, lightly flour them, and roll them up, forming compact but not flattened rolls.

Slice the rolls with a sharp knife, obtaining tagliolini Very thin and evenly distributed. Carefully separate the strips and flour them just enough to prevent them from sticking together; the dough should remain loose and distinct before cooking.

Boiled i tagliolini For a few moments, dip them in boiling water. Drain them when they're just cooked and still thin, avoiding prolonged soaking in water, which could make them too soft or lose their firmness.

Pour the tagliolini Drain them into the simmering broth and cook them for a few moments until they're completely cooked. Serve them when the liquid is piping hot and the pasta is tender but whole, with thin strands of pasta immersed in the fragrant broth.