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 flavor comes from pairing it with Alba white truffle, whose unmistakable aroma makes this first course a great autumn classic of Piedmontese cuisine. Pair it with Barolo, garnet red in color with orange highlights. On the nose it is complex, fruity, elegant, intense, spicy, ethereal. On the palate it is austere, harmonious and persistent with excellent body.
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Place the flour in a well on a wooden board, forming a hole in the center. Pour the egg yolks and 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 using it. Now it is up to you to decide whether to roll it out with a rolling pin or with a pasta machine.
It is important that for classic Piedmontese tajarin, the pasta is very thin and cut finely, almost like 'angel hair'.
Once you have the tajarin, cook them quickly in boiling water, taking great care 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) | 348 |
| Carbohydrates (g) | 28.54 |
| of which sugars (g) | 1 |
| Fat (g) | 20.3 |
| of which saturates (g) | 8.81 |
| Protein (g) | 13.33 |
| Fibre (g) | 0.82 |
| Salt (g) | 0.1 |
