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About Tajarin al tartufo
Tajarin are among Piemonte’s most recognizable fresh pastas: fine, narrow strands made with an unusually yolk-rich dough. Their richness is not meant to produce a heavy plate. The strands are rolled very thin, cut narrowly and cooked only long enough to lose raw flouriness while retaining a clean, elastic bite.
The Langhe and Alba are closely associated with truffles, and tajarin provide a deliberately quiet base for them. Butter coats the pasta without the tomato, garlic or strong herbs that would compete with the truffle. The verified photographs show golden strands generously covered with dark truffle shavings, so this production version uses fresh black truffle while keeping white Alba truffle as an equally traditional seasonal alternative.
A high proportion of egg yolk makes the dough firm when first mixed. It needs sustained kneading and a covered rest before rolling; extra water would make the pasta softer but would also dilute the characteristic colour and fine texture. The finished sheet should be about 1 mm thick before it is cut into 2–3 mm ribbons.
Fresh tajarin cook extremely quickly. A large pot and a gentle but active boil prevent the delicate strands from clumping. Butter is melted separately with a small amount of pasta water so the noodles are coated in a glossy film rather than sitting in a pool of fat.
Truffle belongs at the end. Prolonged cooking drives off much of its aroma, so the cleaned truffle is shaved over the pasta after the pan has left hard heat. The plate should smell strongly of truffle before any additional seasoning is considered.
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