Tajarin: thin egg ribbons with butter and sage

Tajarin are wafer-thin ribbons of fresh egg pasta, deep yellow from the many eggs in the dough. They come from the Langhe and Monferrato and are on the Italian list of traditional regional food products (PAT) of Piedmont. This preparation with butter and sage is a simple home version of our own; we do not claim a fixed ratio of eggs or a single traditional recipe.

Serves 4 as a first course (primo) · Preparation: 60 min · Cooking: 10 min · Resting: 30 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Work surface or large bowl, fork, cling film, pasta machine or rolling pin, sharp knife, large pan and frying pan.

Ingredients

• 300 g type 00 wheat flour
• 1 medium egg
• 7 egg yolks from medium eggs
• 3 l water
• 30 g salt for the cooking water
• 80 g unsalted butter
• 12 fresh sage leaves
• 60 g Grana Padano or Parmigiano Reggiano, finely grated
• 0.5 g ground black pepper

Method

1. Make a well in the flour and add the egg and yolks. Beat them with a fork and gradually work in the flour. Knead for 8–10 minutes into a smooth, firm dough. If it is too dry, add 5 ml water at a time. Wrap in cling film and leave to rest for 30 minutes at room temperature.
2. Divide the dough into four pieces. Roll each piece out with the pasta machine or rolling pin to about 1 mm thick. Leave the sheets to dry for 5–10 minutes on a floured work surface, until they are no longer sticky but still supple.
3. Dust the sheets with flour, roll them up loosely and cut them into 2–3 mm ribbons. Shake them loose and arrange them in loose nests.
4. Bring 3 litres of water with the salt to the boil. Meanwhile, melt the butter in the frying pan over a medium heat and fry the sage for 2–3 minutes until the butter is light hazelnut brown and the leaves are crisp.
5. Cook the pasta for 1–2 minutes, until al dente. Lift it straight into the frying pan with tongs and add 50 ml cooking water. Toss until the pasta is glossy. Divide between plates and sprinkle with cheese and pepper.

Storage

Best fresh. You can keep uncooked ribbons covered in the fridge for 1 day, or freeze them. Cool cooked leftovers within 2 hours, keep them at 4 °C, eat within 2 days and reheat once until hot all the way through.

Allergens

Wheat/gluten, egg and milk.

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