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 refinement and taste is given by the pairing with the white truffle from Alba, which thanks to its unmistakable aroma makes this first course a great autumn classic of Piedmontese cuisine. Paired with Barolo, garnet red 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.
Place the flour on a wooden board in a 'fountain' shape, creating a hole in the center. Pour the yolks, water into the hole, add the salt, and knead the mixture vigorously 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's up to you to choose whether to roll it out with a rolling pin or with special pasta machines.
It is important that for the classic Piedmontese tajarin, the pasta is very thin, and it is cut finely almost like 'angel hair'.
Once you have the tajarin, cook them quickly in boiling water, being very careful not to overcook them, and toss them in a pan with butter, Parmigiano, 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 |
