The protagonists of this dish? White flour and many, many eggs. Tajarin originated in the hills of the Langhe, once the classic Sunday dish, a symbol of celebration and sharing.
It is a fresh handmade pasta very similar to tagliatella, but smaller in size. The first evidence of this delicious recipe dates back to the fifteenth century: according to tradition, tajarin are eaten with the typical condiments of the area. Among the main ones we find the “bedside table” (a sauce made from livers), the Langhe ragù, the Bra sausage and the roast sauce. Others prefer them with melted butter, cheese and embellished with a few flakes of Alba White Truffle.
- a kilo of 00 wheat flour
- 12 eggs
- a glass of cornmeal
Arrange the flour on a pastry board, create a hollow and insert eight whole eggs and four yolks inside. Salt and mix with patience until you get a firm and elastic dough. Model to obtain an elongated bread, then divide it into several parts and roll out a sheet as thin as possible with a rolling pin. After letting the dough rest for about 10 minutes, sprinkle it with cornmeal flour and wrap it on itself to obtain a salami. With a knife cut very thin slices, which once unrolled will give life to the tasty tajarin.
Place the noodles wide open on a tray and allow to dry. Finally, cook the pasta in boiling water for a few minutes.
Season according to your tastes without forgetting a sprinkling of Alba White Truffle and the dish will be ready to be served at the table!