Ribbon Noodles Roman Style (Rome)

Pasta

Ingredients

Dough:

All purpose flour - 6 cups

Eggs - 6-8

Salt

OR

Ready made fettuccine ribbon noodles - 1 1/2 pounds

Sauce:

Bacon fat, finely chopped - 4 tbsps

Butter - 1/2 cup

Onion, finely chopped - 1

Garlic, crushed - 1 clove

Ripe or canned tomatoes - 3/4 pound

Dried mushrooms, soaked - 1 oz

Salt and pepper

Chicken giblets, chopped - 3/4 pound

Dry white wine - 5 tbsps

Stock

Meat gravy - 1/2 cup

Melted butter - 4 tbsps

Grated parmesan cheese

Dough: Make a firm dough with the flour and eggs, but do not use water. Roll it out very thinly and leave for 30 minutes to dry. Cut into strips about 1/2 inch wide. Spread these out on a large pastry board or table to dry completely.

Sauce: Heat the bacon fat with 5 tbsps butter, add the onion and garlic and saute gently until golden brown. Discard the garlic. Peel and chop the tomatoes, discarding seeds. Squeeze mushrooms dry. Add both to the pan, season with salt and pepper and cook over a brisk heat for 20 minutes.

Heat the remaining butter in another pan, add the chicken giblets and saute for 2 or 3 minutes. Sprinkle with salt, add the wine and continue cooking until it evaporates. Add pepper and a few tablespoonfuls of hot stock and continue cooking until the giblets are tender. Add the giblets and the meat gravy to the tomato sauce, stir and continue to simmer while the noodles are being cooked.

Bring a large pan of salted water to a brisk boil. Add the fettuccine stir well and cook until tender but still slightly resistant to bite. Drain them as soon as they are ready, turn into a hot dish and garnish with the sauce, butter and plenty of parmesan.

Serves 6