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1
Soak the dried mushrooms in 2 cups water for 1 hour.
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2
Drain, chop and reserve both mushrooms and cooking liquid.
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3
In a 12 to 14-inch saute pan, combine 2 tablespoons olive oil and the bacon and slowly render the fat from the bacon.
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4
Add the chicken giblets, increase the heat and cook until they are browned.
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5
Add the carrot and onion and saute over high heat 3 minutes.
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6
Add the garlic and season with salt and pepper to taste.
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7
Add the clove, bay leaf and wine and simmer 30 minutes.
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8
Pass the sauce through a fine strainer, return it to the saucepan and stir in the tomato paste.
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9
Over high heat add the scallions and prosciutto and saute over high heat 3 minutes.
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10
Add the chopped mushrooms and about 1/2 of the soaking liquid and bring to a rapid boil.
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11
Reduce to a simmer and cook 10 minutes.
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12
Add the tomatoes and salt and pepper to taste.
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13
Add the chicken livers and saute over high heat 3 minutes.
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14
Season with salt and pepper to taste and add to the tomato sauce.
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15
Keep sauce at a low simmer.
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16
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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17
Add the pasta and cook until tender yet al dente, about 2 minutes.
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18
Drain the pasta and toss it in the saute pan with the prepared sauce, over high heat for 1 minute.
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19
Divide evenly among 4 warmed pasta bowls and top with the grated cheese.
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20
Serve immediately.
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21
Bring 3 quarts of water to a boil.
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22
Place a bowl filled with water and ice next to the stove top.
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23
Plunge the spinach into the boiling water and blanch for 1 minute.
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24
Remove from the boiling water with a slotted spoon and immerse in the ice water.
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25
When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor.
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26
Puree until a very fine paste forms.
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27
In a bowl, combine the spinach puree and the eggs and stir well to combine.
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28
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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29
Make a well in the middle of the flour and add the egg and spinach and the olive oil.
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30
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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31
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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32
The dough will come together when half of the flour is incorporated.
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33
Start kneading the dough with both hands, using the palms of your hands.
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34
Once you have a cohesive mass, remove the dough from the board, scrape up, and discard any leftover bits.
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35
Lightly re-flour the board and continue kneading for 6 more minutes.
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36
The dough should be elastic and a little sticky.
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37
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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38
Roll out to the thinnest setting on a pasta-rolling machine.
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39
Cut the pasta into 1/4-inch wide ribbons, place on a sheet tray that has been liberally sprinkled with semolina flour, cover with clean towels, and set aside.
