Tajarin (egg yolk pasta)
is a pasta specialty of Piedmont, Italy that
is made with 00 flour and all egg yolk giving
it a golden color. In Italy recipes will be
found with twenty yolks and more per kilo of
flour -- some recipes state as much as 40 egg
yolks per kilo. The high amount of egg yolk
gives the pasta a luxurious taste and texture.
Using only egg yolks also creates a brilliant
golden colored pasta a result of the carotenoids
in the chicken feed.
||When you make Tarjarin with
a pasta maker you can cut it with an attachment
which will give you 2 mm wide pasta. If
you cut it by hand (shown left) expect to
get irregular shaped widths.
||Egg yolk pasta cut using the
2 mm setting.
is the Piedmonts dialectís name for tagliarini,
a thin, flat noodle. Tajarin is a flat noodle
that is usually less than 1/8" wide. It
is served either with a Bolognese sauce or a
sage butter sauce. If white truffles or white
truffle butter is available those are of course
preferred. While Tajarin can be made fresh it
is also available in the US in dried form from
Italy. If you live in NYC, Eataly has several
varieties of Tajarin dried pasta.
the Tajarin Pasta
egg yolks (preferably organic chicken eggs)
2 cups 00 flour
1 tsp olive oil
corn meal for dusting
the Egg Yolk Pasta
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the whole. Blend the egg yolk into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
needed. Continue to knead for another 3 minutes,
remembering to dust your board with flour when
necessary. Wrap the dough in plastic wrap and
set aside for 20 minutes at room temperature.
your ball in four equal portions and begin to
roll the dough out through a pasta maker till
the next to the smallest setting is achieved.
Feed each sheet through a thin ( 2 mm) cutting
attachment made for your pasta machine. You
can also as done in Piedmont, dust the flour
after rolling out with flour, roll it into a
cigar cylinder and cut with a sharp knife thin
ribbons about 2 mm in width. Fluff the pasta
out and let dry on paper towels.
the dough with a large 4" cookie round.
the pasta for 1 minutes in boiling water. Remove
from the water
If duck eggs are available use 2-3 duck egg
yolks per cup of flour.
the Chicken Liver Sauce
small onion finely diced
1 oz. dried porcini mushrooms
1 T Marsala wine
2 T Red wine (Nebbiolo grape)
1/4 cup of water
1 T unsalted butter
1 T olive oil
3 T flat parsley
4 chicken livers cut into half inch pieces (use
1-2 chicken livers per person)
1 tsp. tomato paste
1/2 cup chicken stock
white truffle butter (optional)
the mushrooms in 1 T Marsala and 1/4 cup of
water for 20 minutes. Drain and filter the liquid
through a fine sieve. Reserve the liquid. Slice
the porcini mushrooms and set aside on paper
the chicken livers in milk for 1 hour in the
refrigerator to help reduce any bitter taste.
use 1-2 chicken livers per person. If you
make this as a main dish as shown to left
you can increase the number of chicken livers
the butter and oil in a sauté pan then
add onions and cook till translucent. Stir in
tomato paste and cook till aroma is released
and paste is slightly caramelized. Add the mushrooms
then the diced chicken livers and sauté
till nicely browned. Add the red wine and chicken
stock, and mushroom liquid. Continue to cook,
till a desired thickness in the sauce is achieved.
Note: taste livers after a few minutes.