Pastasciutta is the Italian word that refers to a dish of pasta that is drained, tossed with a sauce and served dry apart from the sauce. An alternative first course is a soup in which pasta has been cooked - this is a minestra or zuppa with pasta. This particular Venetian speciality is a cross between the two, and it relies heavily on the freshness and good quality of the chicken livers, and the dense richness of the stock. Although the pasta is called paparele, which is probably the dialect for pappardelle, these thumb-wide strips are not the same as the wide ribbons that are Tuscany’s most traditional pasta shape. Unusually, the dough contains a little milk to make it even softer and more fragile.
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