Ingredients

• 1 onion
• 1 L dry white wine
• 1 L white wine vinegar
• laurel
• pepper
• 500 g butter
• 350 g egg noodles
• grated cheese

To cut finely 1 onion and cook it in a saucepan with 1 liter of dry white wine and 1⁄2 liter of white wine vinegar, 1 bay leaf, 2-3 peppercorns.
To boil until the liquid has almost completely evaporated. Lower the heat, add 500 g of butter and let it melt gently.
To pour melted butter in a container by filtering it through a sieve. Let it cool, then place it in the fridge until it solidifies. It can be kept in the fridge for 3-4 weeks.
Boil 350 g of taglierini and drain them al dente. Pour them into a pan and mix them with 60-70 g of acid butter and a little pasta cooking water.
Complete with aromatic herbs, pepper and grated cheese to taste.