Preparation:

Sift the flour, make a well in the center and crack the eggs into it. Knead the dough adding a pinch of salt and let cool for a couple of hours in the fridge. Roll out the dough and cut it into 4 cm squares. Place the handle of a wooden spoon in the middle of the dough square and seal the edges. The shape should remind that of garganelli pasta, i.e. a little envelope open on two sides.
For the gravy: fry lightly onion and garlic in olive oil until golden brown, then add roughly chopped chicken pieces and herbs. Let it simmer in a covered pan, stirring it once in a while. After 30 minutes pour in red wine and diced ripe tomatoes. Add some broth if the mixture is too dry. When the stew is ready, pass it through a sieve and chop the chicken into smaller pieces. Cook the pasta in boiling water and sauté it with the chicken stew. Enhance the taste with pepper and grated cheese.

Pair with:

a lighlty tannic red wine like the Colli Orientali del Friuli Schioppettino.