Tajarin is an egg pasta, thicker than cappellini and finer than tagliatelle, typical of the Langhe region of Piedmont. It is a pasta format that can be served either dry or in broth. Tajarin originated in the kitchens of the Langhe farmhouses and since the 15th century represented a very rich dish due to the large number of egg yolks needed to prepare them.
The touch of refinement and taste is undoubtedly given by the combination with the equally Piedmontese white truffle of Alba, which thanks to its unmistakable aroma makes this first course a great autumn classic of Piedmontese cuisine.
