Tajarin (pronounced <tie-yah-REEN>) is the Piemontese version of tagliatelle. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor. Tajarin is usually served with a hearty ragù (pork and/or beef), or with a simple, yet luxurious butter sauce with sage and butter.
On a recently trip to Piemonte, we ate it several times in a week. But in Vancouver it’s a fairly hard to find. We feel pretty lucky to have some. We cooked up a box this week, and it brought back such great memories of our trip to Piemonte. Marco Giacosa is hand cut and made with 30% egg and 00 flour. We stock two flavours. Plain and truffle.
Recipe: Tajarin with butter and sage
- 1 package Tajarin pasta
- Olive oil
- 75 gr butter
- 10-15 fresh sage leaves,
- 1 garlic clove sliced paper thin.
- Finish with kosher salt, fresh black pepper, grated Parmigiano.
- Put on a large pot of water to boil. Add salt and some olive oil
- Slice the garlic paper thin.
- Grate your cheese
- Put the butter in a sauté pan along with the sage leaves and garlic. Turn heat to medium. Move the sage and garlic around, cooking evenly. Stop when the butter starts to brown. Remove the pan from the heat, and remove the garlic and sage with a slotted spoon to a small bowl.
- Cook the Tajarin for two minutes. Just before the two minutes is up, remove one cup of cooking pasta water and set aside.
- Drain the pasta, and immediately return to the pan with the butter.
- Toss the pasta and the butter and return the heat to medium. Add 3/4 cup of water, and season to taste with salt and pepper.
- Add 1 cup of grated cheese. Keep the pan moving, and toss everything until the cheese and water are mostly absorbed.
- Plate immediately and garnish with the fried sage and garlic. Top with more cheese.
- Serve and eat immediately. Like Souffle, this dish waits for no one.
Alternatively, you can serve with a meat ragu sauce.
Enjoy with a delicious Nebbiolo like Produttori del Barbaresco.