Tajarin is the Piedmontese name for tagliolini (or taglierini) and is a type of egg pasta typical of the Piedmont region and, in particular, of the Langhe and Monferrato areas.
It is a particular shape of egg pasta with a width a little thinner than tagliatelle and a little thicker than angel hair. In fact, it measures from two to three millimeters wide.
Tajarin noodles are irregular because they are strictly cut by hand. In addition, they are flat, a little longer than spaghetti, and less than a millimeter thick, and for this reason, they are cooked quickly for two to four minutesspaghetti.
The egg flavor, like the golden yellow color, is more or less strong based on the amount of eggs used in the dough.
The traditional recipe calls for one egg yolk for every 100 grams of flour, but there are recipes that include an exaggerated abundance of egg yolks and others that “stretch” the dough by reducing the number of eggs.
The dough is rolled by hand with a rolling pin, rolled up on itself, and then, with a very sharp knife, cut into thin strips.
This pasta is suitable for light, fresh, and delicate sauces and is excellent served plain with butter or even enjoyed in broth.
The sauce par excellence to combine with tagliolini is one with chicken livers, or various chicken and rabbit offal. Traditionally, this sauce also consists of oil, butter, lard, chopped celery, carrot, onion, garlic, parsley, sage, and rosemary and has to be prepared two hours before.
Another typical sauce to pair with tagliolini is ragù alla langarola (red ragù with minced beef and pork, minced mushrooms, bay leaves, parsley, and garlic).
Tajarin is also excellent garnished with a nice grating of white truffle to create a fine and elegant first course.
Among the recipes in which tajarin is used, we also find tagliolini with lemon, tajarin with vegetables, tajarin with porcini mushrooms, tagliolini from Alba (with parmesan, truffles, butter, and a little broth), tajarin with roast sauce, tajarin with salmon, tajarin with baby octopus, and tajarin with asparagus.
There is also a particular recipe called tajarin alla Vittorio Emanuele II, precisely because it was so loved by Vittorio Emanuele II. It is prepared with cooked ham, butter, lard, onion, mushrooms, white wine, lamb sweetbreads, eggs, cream, and grated cheese.