Bigoli with Chicken Liver Sauce

Bigoli Coi Rovinassi (Salsa di Fegatini di Pollo)

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 250 g/9 oz wholewheat flour
  • 90 g/3 oz plain flour
  • 6 large eggs
  • salt


    To make the bigoli

    Mix the ingredients and make a dough. Knead for 10 minutes. Pass through a spaghetti cutting machine, but failing this, pass through the tagliatelle blades on a pasta machine. In Italy a special cutting machine is used for making bigoli but adequate results are achieved using the above method. Leave the pasta to rest for 1 hour before boiling.

    Boil the pasta in abundant boiling salted water until al dente.

    Heat the olive oil and butter in a frying pan. When the butter is foaming, add the garlic and sage and sauté until the garlic is golden. Add the chicken livers, sauté briskly for 1 or 2 minutes. Pour the Marsala and wine over the livers and let them cook briskly until the wines become glazed. Season with salt and pepper to taste. Pour the chicken liver sauce over the bigoli, with freshly grated Parmesan sprinkled on top.