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tajarin
egg pasta similar to thin tagliatelle
Rich golden pasta made with many egg yolks, and part of the classic dish from Le Langhe in Piedmont, tajarin con tartufi: boiled in a beef broth and served with butter and truffles.
Outside of Piedmont, the same pasta is called tagliolini or taglierini. One of the classic dishes at Florence’s renowned Cibrèo Caffè is tagliolino cacio e burro, the apotheosis of mac & cheese.
Text © Dana Facaros & Michael Pauls
Image by Dearitaly