Prepare Pasta Squares:
Beat eggs until foamy
Mix in milk, salt and flour until dough cleans side of bowl
Press dough into a ball and turn onto floured board
Knead until dough loses stickiness and becomes smooth, about 2 minutes
Cover and let rest 30 minutes
Divide dough in half
Roll one half at a time on well-floured board into 16-inch square - dough will be paper-thin
(Keep remaining dough covered until ready to roll
) Cut into sixteen 4-inch squares
Let squares stand uncovered 20 minutes to dry
Heat 3 quarts water and 1 Tbs
salt to boiling
Cook squares in boiling water, stirring occasionally, until tender, 10 to 12 minutes
Drain; rinse under running cold water
Spread squares on paper towels to dry
Cook and stir ground beef over medium heat until brown
Drain off fat, reserving 1 tablespoon
Remove meat to medium bowl
Return reserved fat to skillet
Add livers, onion and garlic; cook and stir until onion is tender and liver is light brown, 3 to 4 minutes
Turn liver mixture into bowl with meat
Mix in egg, milk, parsley, salt and oregano
Place about 1 tablespoon meat mixture on each pasta square
Roll up; place seam side down in single layer in greased baking dish, 13 1/2 x 9 x 2 inches
Spoon Spaghetti Sauce over rolls; sprinkle with cheese
(At this point, casserole can be covered and refrigerated up to 24 hours
)
Heat oven to 375
Bake uncovered until hot and bybbly, about 40 minutes