Ristorante Da Coa
Ingredients and quantities

Quantities for 1 people:

For the pasta

  • 500g flour
  • 4 eggs

For the sauce

  • 150g chicken gizzards
  • 150g chicken livers
  • 3tbsp tomato purée
  • 4 glass water
  • 1 onion
  • 1 stick celery
  • 1 carrot
  • olive oil
  • salt, pepper, chilli pepper

Tagliatelle with arghei (chicken gizzards and livers)

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

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Preparation method:

For the pasta: Combine the flour and eggs and knead to obtain a uniform dough. Roll out using a rolling pin and leave to dry for about 15 minutes. Roll the pasta up on itself and use a sharp knife to cut into strips.

For the sauce: Chop the celery, carrot and onion and sauté with a little olive oil until golden. Grind and chop the chicken livers and gizzards and add them to the chopped vegetables. Cook until golden. Add the tomato purée, water, pepper and chilli pepper. Stir and allow to boil until the sauce has thickened. Cook the tagliatelle in plenty of boiling salted water and serve with the sauce.

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