Tajarin, it sounds like a term of endearment and indeed there is affection in this traditional Piedmontese dish. A pasta that provides emotions and which, if we want to make a comparison, belongs to Langhe Monferrato Roero, as pasta belongs to the rest of Italy. They were created in the farmhouses, as a festive delicacy, and are marked by their intense yellow colour due to the custom of using at least one whole egg for every gram of flour in the dough.The other ingredients are flour and a little water, therefore very essential, but the reason for their deliciousness lies in the processing: the dough must be rolled out by hand with a rolling pin until a very thin sheet is obtained and rolled up, then cut into thin strips using only a knife. An operation that is clearly visible in the irregularity of each tajarin. Over the years there has been a tendency to be indulgent with chefs who, for reasons of time, rely on machines to prepare the dough, but the cutting can only be entrusted to manual skill which, in some areas of Asti, results in very thin tajarin, while in others in a slightly larger shape. After a quick cooking time, they are ready to be served with a red ragout of minced beef and pork or simply with a dressing of melted butter and sage, perhaps under a generous white truffle cascade.
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