Alfieri Egg Tajarin Pasta, 1kg

Alfieri Egg Tajarin Pasta is a fresh egg pasta typical of Piedmontese cuisine, especially of the Langhe. They are a long tagliatelle, 4 – 5mm wide and very fine (less than a 1mm) characterised by their deep golden yellow colour due to the use, in their preparation, of plenty of egg yolks, 30 per 1kg of pasta. They have deliciously simple ingredients of flour, egg yolks, a pinch of salt and a drizzle of oil. They are mixed with meat sauces (typically roast meat) or with condiments based on butter, cheese, truffle, pancetta and red wine.

Tajarin is a delicacy that is a centrepiece of the Langhe cuisine, alongside agnolotti and agnolotti del plin, have ancient origins. They were born in the farmsteads of the Langhe and Monferrato and have been widespread here since the 15th century, a period which the first accounts of this handmade pasta date back to. Invented as a typical holiday meal and as an ”important dish”, and also thanks to the considerable quantity of yolks used in the dough, tajarin were originally flavoured with sauce, based on lard, sage, rosemary and farmyard giblets. In later times, they were seasoned with oil and anchovies or with butter and mushrooms, as reported in the book ”La Cuoca di Buon Taste” in 1901.

– Langhe Cuisine
– Egg Yolks
– Great with Sauces
– 1kg