Tajarin

Place the flour on a pastry Board, cut a recess and it break eight eggs and four egg yolks, then add salt: mix patiently until a firm and elastic dough.

Make a bread stretched: cut a slice at a time and cut into a browse the thinnest possible with rolling pin.

Air-dry the dough slightly, sprinkle with flour of maize (corn) and roll it up.

then with a very sharp knife cut paper-thin slices that you srotoleranno giving the noodles, the tajarin similar to angel hair.

Do so for each piece of dough until exhaustion.

If the rolling pin and the knife there are congenial, then cut the noodles with the special machine for noodles.

Let dry, then discard the tagliolini in salted boiling water; After a few minutes, drain the skimmer and toss with chicken liver sauce.

Suggested wine: Barbera d'Alba.