The Pasta Atlasof Italy

Piedmont / Egg Pasta

Tajarin al Tartufo

Fine egg-yolk noodles dressed simply with butter and a little cheese, built to carry the scent of truffle.

90 minutes Hard Serves 4 tajarin

Method

  1. Make a well with flour and salt; add yolks and knead into a firm dough.
  2. Rest wrapped for 30 minutes.
  3. Roll very thin and cut into narrow ribbons.
  4. Cook in salted water for 1 to 2 minutes.
  5. Melt butter in a pan and loosen with a splash of pasta water.
  6. Toss noodles with butter and cheese; finish with truffle if using.
Cook's note: The sauce should be quiet. Tajarin are about the pasta texture and aroma.

Why this dish belongs to Piedmont

Tajarin are the pride of the Langhe. The noodle is thin, rich with yolks, and often served with truffle or roast juices.

Read the Piedmont pasta history page

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