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Tajarin 40 Egg Yolks
Tajarin is a traditional pasta originating from Piedmont. It's especially popular in Cuneo. The pasta is thin and bright yellow. This handmade tajarin variety uses a higher proportion of egg yolks than the pasta types found in other regions – it can contain up to 40 egg yolks per kilogram of pasta dough.
These yolks make the dough softer, so pasta makers in the region usually use a pasta machine to roll and cut the delicate dough. It's recommended to serve the 40-egg-yolks tajarin variety with butter and sage sauce or pork and veal meat sauce.
Serve with
Sauce
Sugo burro e salvia
Burro e salvia is a popular Italian sauce that is simple and delicate. It is made with butter, sage leaves, and grated Parmigiano-Reggiano. The butter is melted in a pan ... Read more
Meat-based Sauce
Sugo di carne
This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery,... Read more
