Italian-style Taglierini Pie

Prepare some dough with 1,1 lb of sieved flour, 5 eggs, a tablespoon of oil, and a pinch of salt. Knead the dough and leave to rest, roll out two fairly thin sheets. Flour these lightly, fold them in on themselves several times and, with a broad-bladed knife, cut some “tagliolini” about 0,2 inch wide and arrange these far apart on a lightly floured tray. Put 2 Tbsp of butter in a pan, stir-fry the chicken livers seasoned with a little salt and pepper, douse with the Marsala wine and allow to evaporate completely. Add everything to the meat sauce. Cook the “tagliolini” in abundant, lightly salted boiling water and drain 4 minutes after the water has come back to the boil. Butter a pan with 2 Tbsp of butter, put in the “tagliolini” with their sauce, the giblets, the rest of the butter and some tablespoons of grated Parmesan. Sprinkle with the slivers of truffle, some tablespoons of Parmesan, and the melted butter. Put the pan into the oven, remove when well-browned on top, and serve with the remaining Parmesan on the side.