Tajarin is Langhe and Monferrato's fine egg-yolk-rich pasta, traditionally cut very thin and tossed in butter with white truffle from Alba in season.

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.

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Make it at home

Serves 41 hr 30 minAdvanced

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.

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

Common allergens: Gluten, Egg.