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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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) | 370.56 |
| Carbohydrates (g) | 40.56 |
| of which Sugars (g) | 1.07 |
| Fat (g) | 18.49 |
| of which Saturates (g) | 8.69 |
| Protein (g) | 12.37 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.09 |
