Reginette Di Fegato

Reginette:

1. Reginette are tagliatelle with wavy edges. To do this, mix the flour and salt and sieve on the work surface. Make a well in the middle, add eggs and oil and stir with a fork. Always take something from the edge of the flour with you. Gradually work everything into a crumbly dough. Then continue working with your hands and knead everything into a smooth, elastic, non-sticky and easily malleable dough. Wrap in cling film and let rest for at least 30 minutes at room temperature.
2. Roll out the dough – if available – with the pasta machine in 3 portions from level 0 – 6. At level 0 – 2, pull the dough through at least 3 times per level and fold it up again and again after each pulling through. From level 3 then only pull through once. After level 6, cut the dough sheets into 3 parts, attach the attachment for the reginette and push the thin, short sheets of dough through. Immediately place the pasta on a tray lined with pasta flour, roll in it and loosen it up.
3. If there is no pasta machine, roll out the dough in several portions on a surface floured with pasta flour, about 20 x 10 cm in size and 1 – 1.2 mm thin. Smaller areas can be processed more easily. Then beat the thin dough 3 times on top of each other from the narrow side and cut it across into strips about 8 mm wide using the wave wheel. Unroll this immediately and place on a baking tray sprinkled with pasta flour. Swivel in it and loosen it up.

Liver ragout: and completion:

1. Cut the dried, drained tomatoes into small pieces. Cut the olives into rings. Peel, quarter and quarter the onions and cut into strips. Remove any “tubes” from the liver and cut into bite-sized pieces. Put the flour in a bowl, roll a few pieces of liver in it, put them in a sieve, shake off the excess flour and store briefly – lying next to each other – on a plate.
2. For the pasta, bring well-salted water to the boil in a large saucepan. At the same time in a large pan with a high rim (wok is ideal) fry the pieces of liver in 3 tablespoons of olive oil all around. When they have got a good color, lift them out immediately and store them briefly. Add the remaining tablespoon of olive oil to the frying fat and briefly sweat the onions and then the tomatoes and olives. Deglaze with wine, stock and balsamic vinegar and season with pepper, salt and sugar. Then simmer for about 1 minute, turn the heat down 2/3, add the pieces of liver, mix everything together well and simmer gently for another 2 minutes. The pieces of liver should be cooked on the inside, but still slightly pink.
3. Meanwhile, put the pasta in the boiling water. The cooking time is 2 – 4 minutes. Freshly made pasta is actually ready very quickly. So take a sample from the 2nd minute and determine yourself which degree of cooking is desired. They should already have a very slight “bite”, but they should no longer be hard on the inside.
4. When the pasta is ready, just drain it (you can also lift it out of the water with pasta tongs), drain and mix immediately with the ragout. To serve, garnish everything with very coarsely grated Parmesan.

Tip:

1. If ready-made pasta is used, please prepare the amount according to your own hunger ……, but I may assume about 50 g less for a dried finished product than for fresh, slightly moist pasta. … The resting time specified in the recipe refers to the resting time of the pasta dough. This would be omitted with purchased pasta.