Soak the dried mushrooms in 2 cups water for 1 hour. Drain, chop and reserve both mushrooms and cooking liquid.
In a 12 to 14-inch saute pan, combine 2 tablespoons olive oil and the bacon and slowly render the fat from the bacon. Add the chicken giblets, increase the heat and cook until they are browned. Add the carrot and onion and saute over high heat 3 minutes. Add the garlic and season with salt and pepper to taste. Add the clove, bay leaf and wine and simmer 30 minutes. Pass the sauce through a fine strainer, return it to the saucepan and stir in the tomato paste.
Over high heat add the scallions and prosciutto and saute over high heat 3 minutes. Add the chopped mushrooms and about 1/2 of the soaking liquid and bring to a rapid boil. Reduce to a simmer and cook 10 minutes. Add the tomatoes and salt and pepper to taste.
Add the chicken livers and saute over high heat 3 minutes. Season with salt and pepper to taste and add to the tomato sauce. Keep sauce at a low simmer.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the pasta and cook until tender yet al dente, about 2 minutes. Drain the pasta and toss it in the saute pan with the prepared sauce, over high heat for 1 minute. Divide evenly among 4 warmed pasta bowls and top with the grated cheese. Serve immediately.
Bring 3 quarts of water to a boil. Place a bowl filled with water and ice next to the stove top. Plunge the spinach into the boiling water and blanch for 1 minute. Remove from the boiling water with a slotted spoon and immerse in the ice water. When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor. Puree until a very fine paste forms.
In a bowl, combine the spinach puree and the eggs and stir well to combine. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, scrape up, and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll out to the thinnest setting on a pasta-rolling machine. Cut the pasta into 1/4-inch wide ribbons, place on a sheet tray that has been liberally sprinkled with semolina flour, cover with clean towels, and set aside.
Recipe copyright 2000, Mario Batali. All Rights Reserved.