Tajarin

Tajarin, pronounced “tie-yar-een” are a pasta dish typical of Piedmont, the splendid Northern region famous for its Langhe area, where delicious wine and truffles come from. The shape of Tajarin Pasta – also called “Tagliolini” - is long and flat, similar to those of Tagliatelle, but thinner. However, while Tagliatelle dough calls for the whole egg, Tagliolini are made with only the egg yolk. This results in a vivid yellow color and a smooth texture that perfectly pairs with hearthier sauce, such as cheese and truffle creams.

Few simple steps: First of all.. Boil the water and only AFTER that add salt and the pasta Pour the Parmigiano Reggiano cream directly into a pan and add four tablespoons of hot pasta water to stretch the sauce. Pay close attention to the sauce, if the cheese is too little it will tend to harden and on the contrary, with too much, it will be very liquidy. Tagliolini preparation is quite simple and fast but does require extra attention while cooking. The pasta is very fine and delicate therefore it should only be cooked for 2-3 minutes. If over cooked it will easily ruin the consistency. Keep a close eye on the boiling pot! It is recommended to drain the pasta after only 2 minutes of cooking, then transfer to the pan with the parmesan cream already diluted and mix gently. By chance you see the sauce is too liquidy, just add a generous grating of Parmesan cheese and you are set! Serve the dish right away and BUON APPETITO

The rich flavor given by egg yolks will prevail on any delicate sauce, so it is recommended to pair Tagliolini with hearthy, flavorful sauces: coming from the famous Alba area, truffle is probably the most famous pairing to Tajarin. However, a good ragu definitely worth a try. Looking for a vegetarian alternative? Tajarin and Porcini sauce is the dish you need!

• Do not overcook your Tagliolini: this Pasta type is so delicate and cook them for a too long time will result in having them broken in small pieces



• If the Truffle and Parmesan sauce is too thick, add a small knob of butter or a teaspoon of Extra Virgin Olive Oil



• Because of their shape and consistence, Tajarin have to be served and eaten immediately... if you prepare them in advance, they will stick to each other.

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