VegetarianPiemontese cuisine Main Course

Tajarin al Burro e Salvia

Name: Tajarin al Burro e Salvia
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 300 g type 00 flour; 8 Egg yolks; 1 whole egg; 2 g Fine sea salt; 90 g Unsalted butter; 12 fresh sage leaves; 40 g grana padano; 15 g coarse salt

Fine Piedmontese egg pasta ribbons tossed in frothy butter and fragrant fresh sage leaves, finished with aged cheese.

🇮🇹Italy· Piedmont

Prep: 45 min
Cook: 5 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 510 kcal

Ingredients

0 of 8 gathered

Servings

300 g type 00 flour — plus extra for dusting
8 Egg yolks — large, room temperature, preferably golden-yolked
1 whole egg — large, room temperature
2 g Fine sea salt — for dough
90 g Unsalted butter — high quality cultured butter
12 fresh sage leaves — whole and washed
40 g grana padano — freshly grated
15 g coarse salt — for boiling water

Equipment

•Pasta machine or long rolling pin
•Large saucepan
•Wide frying pan
•Sharp chef knife
•Wooden pasta board

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 24 g
carbs: 58 g
fibre: 2 g
protein: 18 g
calories: 510 kcal

Instructions

1
Mound the flour on a wooden board and create a wide well in the centre.
2
Add the egg yolks, whole egg, and fine salt into the well.
3
Whisk eggs with a fork, gradually drawing in surrounding flour until a shaggy dough forms.
4
Knead vigorously for ten minutes until the dough becomes smooth, firm, and elastic.
5
Wrap dough tightly in cling film and rest at room temperature for thirty minutes.
6
Roll dough paper-thin with a rolling pin or pasta machine, dusting lightly with flour.
7
Roll sheet into a loose cylinder and slice into ribbons one to two millimetres wide.
8
Shake out strands into loose nests and dust with flour to prevent sticking.
9
Melt butter in a wide frying pan over gentle heat with sage leaves until foaming.
10
Drop pasta into a pot of boiling salted water and cook for sixty to ninety seconds.
11
Transfer pasta to the butter pan with two tablespoons of pasta water and toss gently.
12
Remove from heat, fold through grated cheese, and serve immediately in warm bowls.

Chef's tips

Tajarin is extremely thin and cooks in just over a minute, so keep your butter sauce warm before dropping the pasta. If the dough feels too stiff while kneading, dampen your hands with cold water rather than pouring water directly into the flour.

Ingredient substitutions

type 00 flour → unbleached plain all-purpose flour
Grana Padano → Parmigiano Reggiano

Storage

Store fresh uncooked pasta nests dusted in flour in an airtight container in the fridge for up to one day or freeze for one month.

Reheating

Tajarin should be eaten immediately upon cooking, but leftovers can be gently warmed in a frying pan with a spoonful of hot water and extra butter.

Common mistakes to avoid

•Overcooking the pasta, which turns mushy in less than two minutes.
•Browning the butter rather than gently warming it to preserve delicate sweet dairy flavours.
•Cutting the ribbons too wide; tajarin should be much thinner than standard tagliatelle.

Serving suggestions

Serve immediately in preheated shallow ceramic bowls.Offer extra freshly grated cheese and a twist of black pepper at the table.Pair with a glass of crisp Langhe Arneis or light Langhe Nebbiolo.