History

Tajarin (Piedmontese for taglierini) is fresh egg pasta brought to its highest expression in Langhe and Monferrato. The historic recipe uses 30 to 40 egg yolks per kilo of flour, giving the pasta its bright yellow and silken texture. It was originally festive food; today, with white truffle shaved on top, it is the canonical autumn Piedmontese plate.

Common allergens: Gluten, Egg

Make it at home

Yield Serves 4Hands-on 45 minTotal 1 hr 30 minDifficulty Advanced

Ingredients

  • 300g 00 flour
  • 20 egg yolks (from large, fresh eggs)
  • 1 whole egg
  • 1 tablespoon olive oil
  • Pinch salt
  • 120g unsalted butter
  • 60g Parmigiano Reggiano, grated
  • White truffle (Tartufo Bianco d'Alba) in season, 5g per person, shaved

Method

  1. Mound flour on a clean surface; well in the centre. Add yolks, whole egg, oil and salt to the well.
  2. Mix with a fork drawing in flour from the edges, then knead 10 minutes to a firm smooth dough; rest wrapped 1 hour.
  3. Roll thinly (about 1 mm); dust with flour, fold loosely and cut into 1 to 2 mm wide ribbons. Shake to separate.
  4. Cook in salted boiling water 1 to 2 minutes until just tender.
  5. Meanwhile melt butter in a wide pan until just nutty; drain pasta (reserve a splash of water), toss with butter and Parmigiano.
  6. Plate and shave white truffle over the top at the table.

Tip from the editors. Cook for under two minutes; if the truffle is not in season substitute generous butter and a grating of Parmigiano.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat tajarin

Tajarin in Turin

Consorzio ★ 4.5

Piedmontese traditionChef Pietro Vergano€€€€55-75quadrilatero-romanoBook 1 to 2 weeks ahead

Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a fine-dining wine list. Agnolotti del plin, finanziera ravioli, deep cellar.

Via Monte di Pieta 23, 10122 Torino Book →

Tre Galline ★ 4.4

Piedmontese traditionChef Andrea Chiuni and Luigi Rosato€€€€55-85quadrilatero-romanoBook 1 to 2 weeks ahead

Tre Galline in Turin's Quadrilatero has run an inn on this street since the mid-XVI century. Bollito misto trolley, battuta of Fassona, vitello tonnato.

Via G. Bellezia 37, 10122 Torino

Le Vitel Etonne ★ 4.3

Piedmontese, vitello tonnato specialist€€€centro-storico

Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.

Signature: Vitello tonnato (multiple cuts), Agnolotti del plin, Tajarin

Via San Francesco da Paola 4, 10123 Torino Book →

More cities are in research. Want tajarin covered somewhere specific? Tell us where you want to eat.

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