Alba-style tajarin

Arrange the flour in a fountain shape on the work surface and add the salt, egg yolks, whole eggs and oil. Knead, incorporating some tablespoon of water, little by little, until you get a mixture quite firm, smooth, and elastic. Knead the dough until the surface is smooth and free of dry patches or lumps of flour.

Roll out the dough with the rolling pin until you obtain a very thin and uniform sheet. Let it dry for about 30 minutes: at the end, it should be dry on the surface but still flexible enough to be rolled without breaking.

Gently roll up the dried pastry and cut it into fettuccine quite thin. Separate the strips with your fingers and hold them slightly stretched out on the work surface, so as to prevent them from compacting before cooking.

Finely chop the onion and sauté it lightly in the butter over medium heat. Cook until soft and lightly golden, but not browning. The butter should smell of onion but not burn.

Cut the chicken livers of chicken cut into small pieces, add them to the soffritto and brown them for 5 minutes. Stir during cooking, until the surface is well-sealed and the exterior color appears more intense.

Wet the chicken livers with the Langhe wine and let it evaporate completely. Add the chopped parsley and some tablespoon of water, season with salt to taste and cook for another 10 minutes. The sauce should be fragrant, moist, and concentrated, without any discernible alcohol.

Bring to a boil Boil the tajarin in plenty of lightly salted water. Cook them al dente, checking that they remain firm in the center, then drain carefully. The pasta should be cooked but still firm, ready to absorb the sauce without falling apart.

Season the tajarin with the sauce chicken livers and the Parmigiano Reggiano Grated, stirring to evenly distribute the sauce. Garnish with thinly sliced ​​Alba white truffle and serve immediately, so the warmth of the pasta enhances its aroma.