"Tajarin" in piedmontese dialect or "tagliolini" in italian, are long fresh egg pasta and represent one of the Piedmontese cuisine specialities expecially between the Langhe hills. They are a kind of noodles but much more purposes.
It seems that already in the 15th century the "Tajarin" was prepared especially in the area of the Langhe and Monferrato.
Even today "Tajarin" are often simply perfumed with truffle or flavored with a ragout of offal (at langarola).
-sifted flour 500 g
-whole eggs 2 and 4 yolks
-1 teaspoon of oil and a pinch of salt.
Kneading all ingredients well. Wrap the dough in a cloth dampened previously water lukewarm. Leave stand for a couple hours.
Kneading another time and route with the mattarello up to get a very thin Browse. Rolling the browse until you get a sort of pulp salami. Cut Tajarin thin as hair with a knife.
Open well the "Tajarin" on a tray with lot flour and let dry slightly.
Cook in abundant saltwater for not more than 3\4 minutes and dress to pleasure with:
-with white truffle