Tajarin (Tagliolino) spread with egg

The classic and famous egg "Tajarin" represent one of the most famous dishes in the tradition of Langhe cuisine. It was a holiday, when on Sundays the "Tajarin" were prepared on the kitchen table, delicately placed on white raw cotton cloths, and ready to be immersed in the water of the pot brought to the boil. The eyes and the palate rejoice while savoring this pasta, similar to tagliatelle but thinner with a width of the cut equal to 2/3 mm prepared with lots of eggs that make it yellow like the sun. A traditional dish that marries wonderfully with the king of the Langhe land "The Tartufo".