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 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 Sage Butter Sauce
Pick off a bunch of sage leaves.
Melt some butter in a sauté pan and cook
the leaves till bright green. If you have some
white truffle butter use that before plating
the dish. After the pasta is cooked toss it
in the sage and butter sauce and add the grated
For a detailed recipe on Tajarin
using Oretta Zanini De Vitaís Encyclopedia of
Pasta  see: Steven
Sharafian -- Tajarin