🍝✨ Tajarin, Piedmont’s golden ribbons of fresh egg pasta. Made with an unusually high number of egg yolks like the one made by @gastronomia_corino , this delicate, silky pasta is a true symbol of Northern Italian tradition. Hand-cut and rich in flavor, tajarin perfectly captures the essence of slow Italian craftsmanship. Traditionally served with butter and sage, meat ragù, or the luxurious white truffle of Alba, tajarin isn’t just pasta, it’s a taste of Piedmont’s soul. 🇮🇹 | Visit Italy
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🍝✨ Tajarin, Piedmont’s golden ribbons of fresh egg pasta. Made …
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FacebookVisit Italy
TAJARIN tipico formato di pasta piemontese - Cucina con Nenè
TAJARIN tipico formato di pasta piemontese - Cucina con Nenè
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Tajarin! ✨ These delicate golden ribbons from Piedmont are one of my favorite special-occasion pastas—simple, luxurious, and delicious with pretty much anything! Tajarin are made with lots and lots of egg yolks, and typically served with everything from ragus to butter sauces and truffles to a very special local beef sausage called salsiccia di Bra. I’ve paired mine with rich seared mushrooms and fruity Marsala, and the combination remains (imho) one of the best recipes I’ve ever developed. Doug
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Tajarin is the Piemontese name for tagliolini and Giovanna makes fast work of making them. The tricky bit is finding a truffle to serve with the pasta and for that you will need a dog like Fido. But tajarin are equally delicious if, for example, you fry some garlic and rosemary in olive oil and use the flavoured oil to dress the pasta. For Giovanna's pasta (you won't need a 10egg pasta unless you are having a party) 150g wholemeal flour 150g durum wheat (semola) flour 3 eggs To dress the pasta:
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