Pasta · Pasta shape · Short entry
Tajarin
Very thin strips of egg pasta from the Langhe and the Monferrato, deep yellow from the quantity of eggs in the dough. The Piedmontese name means tagliolini. They are served with meat sauce or, in season, shaved white truffle of Alba.
What they are
The Province of Cuneo describes tajarin as small strips of egg pasta like a very thin tagliatella, yellow because of the abundance of eggs used to make them. They are typical of the Langhe and the Monferrato, though made throughout Piedmont. The usual pairing is a meat sauce; the prized one is white truffle from Alba.
Exact recipes, including how many yolks go into a kilo of flour, vary by cook; no official ratio is fixed.
How it connects
Pasta shape
- similar Tagliatelle
Wine region
- related Piedmont
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