Tajarin (pronounced tie-yah-REEN) is the Piemontese version of tagliatelle. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor. They were first served in Piemonte as early as the 1500s, often with a hearty ragù of organ meats, poultry or rabbit, reflecting the typical cucina povera. Despite the pasta's humble origins, it is now served with a simple yet luxurious butter sauce and shavings of fresh white truffles of Alba.
Ingredients for 8 people
For the pasta dough
- 1 kg all-purpose flour
- 9 whole eggs
- 1 yolk
- Extra virgin olive oil, as needed
- Salt, as needed
- Cornmeal flour, as needed
For the sauce
- 4 tbsp butter
- Fresh white truffles
How to make Tajarin al Tartufo
- On a large, clean work surface, add the flour and form a well with your fingers. Add salt, eggs and a few drops of oil to the middle of the well. Using your fingertips, gently mix until a compact dough begins to form. Knead until smooth and elastic, about 10 minutes. Form the dough into small bread-roll-sized pieces. Cover in plastic wrap and leave to rest at room temperature for at least an hour.
- Using a rolling pin, roll out the pieces of dough into thin, flat rectangles. Leave to rest for a few minutes.
- Alternatively, roll out the dough using a hand-cranked pasta machine. Cut the dough into 4 equal pieces. Keeping the dough lightly floured, roll each piece through the machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows) and at least 20 inches long. Cut each strip crosswise into three shorter rectangles, each about 7 inches long.
- Flour each rectangle and roll it up the long way into a loose cylinder, like a fat cigar. With a sharp knife, cut cleanly through the rolled dough crosswise at 1/8- to ¼-inch intervals. Shake and unroll the cut pieces, opening them into tajarin ribbons, each about 7 inches long and ¼ inch wide. Dust them liberally with flour and set aside on a floured towel or tray.
- In a large pot, bring 6 quarts of water to a boil and season with salt until it is as salty as the sea. Place the tajarin in the boiling water and cook until al dente, about 1–2 minutes.
- Meanwhile, heat the butter and ½ cup of pasta water in a large sauté pan over medium heat. Melt the butter and swirl the pan until the mixture looks creamy and becomes an emulsified sauce. Season with salt to taste.
- Drain the pasta and add it to the pan with the butter sauce, tossing to coat evenly. If necessary, add some of the pasta cooking water to keep the sauce from getting too dense.
- Divide the pasta equally among heated bowls and serve immediately with shaved fresh truffles.
Tips
Wine pairing
Our experts recommend pairing the pasta with a glass of Dolcetto d'Alba wine.
