Sources and image credits — Tajarin: thin egg ribbons with butter and sage
Sources
- Ente di gestione delle Aree protette del Po piemontese — Tajarin (PAT - Prodotti Agroalimentari Tradizionali)
- Ministerie van Landbouw (Italië), bijlage bij het PAT-decreet 2019; vindplaats: kopie op informacibo.it — Elenco nazionale dei prodotti agroalimentari tradizionali, Allegato I, Regione Piemonte
- Voedingscentrum — 5x veilig met kliekjes
Image credits
Image credits 1
Our own AI-generated image.
Image credits 2
Our own AI-generated image.
Home › All stories › 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.
Image credits
Our own AI-generated illustration accompanying the recipe.
A plate of thin, deep yellow egg ribbons with glossy browned butter, crisp sage leaves and grated cheese.
Deep yellow pasta ribbons being cut from a rolled-up, floured sheet of dough, with loose nests beside it.