Tajarin alla langarola 🍝

Piatto tipico del Piemonte
INGREDIENTS:
100 gr. 00 flour
300 ml. tomato puree
50 gr. chicken livers
3 eggs
Grana Padano cheese
10 gr, dried porcini mushrooms
Chopped carrot, celery and onion
50 gr. of butter
1 pork sausage
1 bay leaf
1 \ 2 glass of red wine
Pour the flour into a bowl.
Break the eggs and add only the yolks to the flour.
Mix everything well.
Continue on one table for about 10 minutes.
Wrap the dough in a clean cloth.
Refrigerate for 30/45 minutes
While the dough rests let's take care of the sauce.
We put the dried mushrooms in a little bit of warm water for 15 minutes.
In a saucepan we put half of the butter.
Let's wait for it to melt and pour in the chicken livers.
Once browned, turn off the stove.
Transfer the livers to a container and blend them.
In the same pan we put the remaining butter.
Melt.
Combine the chopped carrot, onion and celery.
Add the bay leaf.
Add the peeled sausage.
Brown everything well.
Add the drained mushrooms.
Sauté for another 2 minutes.
Add the minced chicken livers.
Add the red wine and let it evaporate.
Add the tomato puree.
Salt the sauce.
Cover the pot and let it simmer for about 45 minutes.
Now let's take the dough again.
Spread it on a surface to form a 1 mm thick sheet.
Always fold it with flour so that it does not stick.
Cut 3 mm wide discs.
Open them and let them dry on a floured tray.
When the water for the pasta boils, add the salt to the water.
Put the tajarin in the boiling water.
After 3 minutes, drain them and put them on a plate.
Add a good portion of the prepared sauce on top.
Sprinkle with plenty of Grana Padano cheese.
Enjoy your meal!!!!