2 1/2 c. all-purpose flour
12 oz. boned chicken
1 sm. onion
1/4 c. butter
1 1/8 c. milk
Freshly ground pepper
1/4 c. grated Parmesan cheese
3 eggs
Salt
4 tbsp. olive oil
1/2 c. dry red wine
1 tsp. meat extract
1 tsp. tomato paste

Make a dough by mixing together the flour, eggs and a pinch of salt. Knead well for about 10 minutes, until smooth and elastic. Roll out into a thin sheet using a floured rolling pin and leave to dry for 1/2 hour. Roll up and cut into strips 1/3 inch wide. Cut the chicken into pieces. Chop the onion finely. Heat the boil and butter in a skillet. When they start to bubble, add the onion and stir until it begins to brown.

Add chicken pieces and brown evenly. Raise the heat and pour in the wine, leave to evaporate and then add milk containing the dissolved meat extract. Season with salt and pepper. Lower the heat and leave to simmer for about 1/4 hour. Mix the tomato paste with a little warm water and pour into the skillet.

Leave to cook slowly until the meat is tender, gradually adding enough warm water to give a thick coating sauce for the tagliatelle. Cook the tagliatelle for 3 minutes in plenty of boiling salted water until "al dente". Drain and transfer to a warm serving dish. Cover with the chicken sauce and serve with grated Parmesan cheese. (The chicken pieces can be served separately as a main course with new potatoes and a crisp green salad.)