Blend the flours and make a well.

Lightly whish the eggs and egg yolks and add to the well.

Mix the flour and eggs into a dough, then knead for about 8 minutes until a smooth dough forms. Add a splash of water if the mixture is too dry, or a dusty of flour if too wet.

Cover the dough ball in cling film and rest in the fridge for at least 30 mins.

Remove from the fridge, cut it half, and use your pasta machine to roll out 2 long pasta sheets to 1mm.

Dust well with semolina to avoid sticking.

Heat a pan over medium heat then add oil. When hot, brown the chicken livers and hearts, then set aside and wipe out (but dont clean) the pan.

In the same pan, heat some more extra virgin olive oil, then add the onions with a pinch of salt. When the onions begin to soften (about 1-2 minutes) add the rosemary and stir well. Continue to sweat the onions for 4-5 minutes until soft but not browned, then add the garlic and cook for 1 minute or until the garlic becomes fragrant.

Add the white wine, then simmer until it has almost reduced. Then add the tomatoes, chicken stock and a pinch of salt and and bring to a simmer.

Return the browned chicken livers and hearts to the pan, and simmer the sauce gently for about 40 minutes. Check and adjust the seasoning periodically.

About 15 minutes before the end of cooking, bring a large pan of water to the boil, then salt well and keep at a simmer. When the sauce is almost ready, bring the pan back to the boil, add the tajarin to the boiling water and simmer for 1 minute.

Drain the tajarin, retaining some pasta water. Add a ladleful for of pasta water to the chicken liver sauce, then add the tajarin to the sauce and stir it through gently.

Serve immediately with a good sprinkling of parmesan cheese.