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1
Divide the prepared pasta dough into 3 balls of equal size.
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2
Roll each ball out to the thinnest setting on a pasta rolling machine.
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3
Then, using the machine or a sharp knife, cut each sheet of pasta into ribbons of 1/3-inch thickness.
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4
Place the ribbons on a sheet tray dusted with flour, and cover the tray with a clean, damp dish towel until ready to cook.
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5
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
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6
In a 12 to 14-inch saucepan, heat the olive oil over a medium-high flame until hot but not smoking.
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7
Add the onion and sweat over medium heat until soft and translucent, about 5 minutes.
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8
Meanwhile, add the chicken livers to the pan and continue cooking until the livers are slightly browned on all sides, about 5 minutes more.
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9
Add the wine and continue cooking over medium-high heat until the wine evaporates.
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10
Continue cooking over medium heat for 10 minutes more.
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11
Add the pasta to the boiling water and cook until soft but al dente, about 5 to 6 minutes.
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12
Drain the pasta, reserving 1/2 cup of the cooking water, and add the pasta to the pan with the chicken livers.
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13
Add parsley and toss over high heat to combine.
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14
Season with salt and pepper.
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15
Serve the pasta in 4 warmed pasta bowls, each topped with generous truffle shavings, and grated Parmigiano, to taste.
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16
Sift together and then mound 2 1/4 cups of the flour and a pinch of salt in the center of a large wooden cutting board.
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17
Make a well in the middle of the flour and add the egg yolks.
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18
Using a fork, beat together the egg yolks and begin to incorporate the flour, starting with the inner rim of the well.
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19
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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20
The dough will come together when half of the flour is incorporated.
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21
Start kneading the dough with both hands, using the palms of your hands.
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22
Knead for about 5 to 6 minutes, adding any of the remaining flour if necessary to create a cohesive mass.
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23
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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24
Lightly reflour the board and continue kneading for six more minutes.
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25
The dough should be elastic and a little sticky.
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26
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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27
Roll or shape as desired.
