Tajarin ''tagliolini'' with White Truffle 

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. Tajarin 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, nowadays it is served with a simple, yet luxurious butter sauce and shavings of fresh white truffles of Alba.

Tajarin is the Piedmontese name for tagliolini (or taglierini) and is a type of egg pasta typical of the Piedmont region and, in particular, of the Langhe and Monferrato areas. It is a particular shape of egg pasta with a width a little thinner than tagliatelle and a little thicker than angel hair. In fact, it measures from two to three millimeters wide. Tajarin noodles are irregular because they are strictly cut by hand. In addition, they are flat, a little longer than spaghetti, and less than a millimeter thick, and for this reason, they are cooked quickly for two to four minutes. The egg flavor, like the golden yellow color, is more or less strong based on the amount of eggs used in the dough.

INGREDIENTS

All purpose flour 350 g

Eggs 2, yolks

Salt a pinch

Butter 100 g

Sage 3 leaves

Parmigiano Cheese

White Truffle

Preparation

Place the flour on a pastry board, make a well in the middle, and pour the egg yolks into the well with a pinch of salt. Carefully yet briskly knead the dough and leave to rest for fifteen minutes. Roll out into a very thin sheet with a rolling pin or with a pasta or pastry machine, leave it to dry slightly but do not let it dry completely. Roll up the dough and use a sharp knife to cut it into very thin strips to make the tajarin (tagliolini). Cook the strips in a generous amount of salted water for two minutes and dress with melted butter and sage. Once the pasta is served at the table, sprinkle with grated Parmigiano Reggiano cheese and top with a little freshly grated white truffle.

Wine Pairing: Langhe Nebbiolo

2019 Giacosa Fratelli Langhe Nebbiolo Leunin

Ruby color Fresh Langhe with clear and clean fruit. Still primary with dark cherries and morels. Fairly light tannins with good acidity. 

Firm red cherries. Some leather and ageing notes. Not to detailed, yet firm and clean. Balanced, long finish. Safe bet quality Nebbiolo