Put the butter in a large pan and simmer the onion in it without browning. Add the chopped presalata or breast of chicken, some grated nutmeg,
While making the sauce, boil a cauldron of water, salt it, and cook the fettuccine for a few minutes. When they are barely cooked, strain them and add them to the cream sauce. Turn the pasta about with a wooden fork so that it becomes totally immersed, still on the lowest possible heat. Stir in the finely chopped parsley and garlic, sprinkle with black pepper and grated parmesan, and serve immediately.
I am not proposing recipes for the Tuscan tordelli, a form of tortellini (morsels of fine pasta rolled round thimblefuls of delicately ground and flavoured meat stuffings), because they require a manual dexterity normally found in makers of lace. Such skills can be acquired by imitation, rather than from a book.