Tajarin with truffle is a typical Piedmontese first course, refined and elegant, but above all simple to prepare. It is a type of pasta typical of Piedmont and can also be served dry or in broth. The touch of sophistication and flavor comes from the combination with the white truffle from Alba, which, thanks to its unmistakable aroma, makes this first course a classic autumn dish of Piedmontese cuisine. Paired with Barolo, a garnet red color with orange reflections. On the nose, it is complex, fruity, elegant, intense, spicy, ethereal. On the palate, it is austere, harmonious, and persistent with excellent body.
Arrange the flour in a 'fountain' shape on a wooden board, creating a hole in the center. Pour the egg yolks and water into the hole, add salt, and knead the mixture energetically by hand.
Once smooth and homogeneous, wrap it in plastic wrap and let it rest for 2 hours in the refrigerator.
Take the dough out of the refrigerator half an hour before use. Now it is up to you to choose whether to roll it with a rolling pin or with specialized pasta machines.
It is important that for the classic Piedmontese tajarin, the pasta is very thin and cut finely, almost like 'angel hair'.
Once the tajarin is obtained, cook them quickly in boiling water, being very careful not to overcook them, and toss them in a pan with butter, parmesan, and a splash of cooking water.
Plate them and grate the white truffle on top.
Barolo
Italia, Piemonte
| Energy (kcal) | 341.7 |
| Carbohydrates (g) | 17.83 |
| of which Sugars (g) | 0.47 |
| Fat (g) | 24.12 |
| of which Saturates (g) | 9.24 |
| Protein (g) | 14.16 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.04 |
