”Tajarin” (Tagliolino) tipycal Egg Pasta of Langhe

Description

The classic and famous ‘tajarin’ egg pasta is one of the most famous dishes in the tradition of Langhe cuisine. It was festive, when on Sundays the ‘tajarin’ were prepared on the kitchen table, delicately laid on white raw cotton dishcloths, and ready to be immersed in the water of the pot brought to the boil. Your eyes and palate rejoice as you savour this pasta, similar to tagliatella but thinner with a cut width of 2/3 mm prepared with lots of eggs that make it as yellow as the sun. A traditional dish that goes wonderfully well with the king of the land of Langa, ‘the Truffle’.