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 is given by the pairing with Alba white truffle, which, thanks to its unmistakable aroma, makes this first course a great autumn classic of Piedmontese cuisine. Paired with Barolo, garnet red with orange reflections. On the nose it is complex, fruity, elegant, intense, spicy, ethereal. On the palate it is austere, harmonious, and persistent with excellent body.
Arrange the flour on a wooden board in a 'fountain' shape, creating a hole in the center. Pour the egg yolks and water into the hole, add 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 use. Now you can choose whether to roll it out with a rolling pin or with special pasta rolling machines.
It is important that for the classic Piedmontese tajarin, the pasta is very thin and cut finely almost like 'angel hair'.
Once the tajarin are ready, 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 white truffle on top.
Barolo
Italia, Piemonte
| Energy (kcal) | 341.7 |
| Carbohydrates (g) | 17.83 |
| of which Sugars (g) | 0.47 |
| Fat (g) | 24.12 |
| of which Saturates (g) | 9.24 |
| Protein (g) | 14.16 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.04 |
