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1
Rinse the livers and cut them into even bite-sized pieces.
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2
In a large, heavy-bottomed pot, heat the olive oil over a medium-hot flame until hot but not smoking.
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3
Add onion and the livers and cook until lightly browned, about 3 to 4 minutes.
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4
Season, to taste, with salt and pepper.
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5
Add the wine and bring it to a full boil.
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6
Lower the heat and let the broth simmer gently, until greatly reduced to a thicker ragu consistency, about 15 to 20 minutes.
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7
Add the broth and the prepared bigoli and cook until al dente.
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8
To serve, divide the bigoli and ragu evenly among 4 warmed pasta bowls.
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9
1 1/3 cups all-purpose flour, plus more for bench flour
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10
Pinch salt
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11
2 large eggs
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12
1/2 scant cup milk, with 1 tablespoon butter melted in
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13
Sift together the flour and salt.
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14
Make a mound of the flour mixture in the center of a large wooden cutting board.
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15
Make a well in the middle and carefully add the eggs and milk into the well.
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16
Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.
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17
As you expand the well, keep pushing the flour up to retain the well shape.
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18
Do not worry that this initial phase looks messy.
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19
The dough will come together when half of the flour is incorporated.
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20
Start kneading the dough with both hands, using the palms of your hands.
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21
Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
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22
Discard these bits.
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23
Lightly flour the board and continue kneading for 3 more minutes.
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24
The dough should be elastic and a little sticky.
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25
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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26
Wrap the dough in plastic and allow to rest for 1 hour at room temperature.
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27
Note: Do not skip the kneading or resting portion of this recipe.
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28
They are essential for a light pasta.
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29
TO MAKE THE BIGOLI:
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30
Cut the dough into 3 pieces, and run each piece through a meat grinder set to the smallest extrusion size.
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31
As the pasta exits, cut it into 12-inch pieces and immediately dust with flour.
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32
Lay out on a cookie sheet dusted with cornmeal, being careful to keep the strands separate.
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33
Finish all 3 pieces the same way.
