Tajarin (taglierini in Italian, tagliolini in other regions) are the signature egg pasta of Piedmont's Langhe hills—impossibly thin, golden ribbons made from an extraordinarily rich dough of soft wheat flour and a staggering number of egg yolks (up to 40 yolks per kilogram of flour in the most traditional versions), creating a pasta of unmatched richness, colour, and delicacy. The name comes from the Piedmontese dialect word 'tajé' (to cut), and their preparation is a test of the sfoglina's skill: the dough, enriched to an almost cake-like yellow by the egg yolks, is rolled thin and cut by hand into strands roughly 2-3mm wide—significantly thinner than tagliatelle. The extraordinary egg-yolk content gives tajarin their defining characteristics: a deep saffron-gold colour, a rich, almost custard-like flavour, and a texture that is simultaneously tender and toothsome. The canonical pairing is with butter and white truffle (burro e tartufo bianco d'Alba)—the plainness of the melted butter and the thin, gossamer strands allowing the truffle's extraordinary perfume to dominate without competition. In truffle season (October-December), this combination is the defining dish of the Langhe, served in every trattoria and osteria in the Alba-Barolo triangle. Outside truffle season, tajarin are dressed with a simple ragù of sausage or beef, with butter and sage, or with a ragu di fegatini (chicken liver sauce). The pasta cooks in barely a minute—the strands are so thin that over-cooking is measured in seconds. The dough is traditionally made entirely with yolks (no whites, no water), though some versions include a small proportion of whole eggs. The rich golden colour should come exclusively from the egg yolks—no saffron or colouring is added.
Extremely high egg-yolk ratio (up to 40 per kg flour). Roll thin and cut into 2-3mm strands. Deep golden colour from yolks alone—no colouring. Cook in barely a minute. Classic pairing: butter and white truffle. The pasta IS the dish—sauce should be minimal.
Use the best free-range eggs you can find—the yolk colour determines the pasta colour. Let the rolled sheets dry for 10-15 minutes before cutting to prevent sticking. Toss with a generous amount of melted butter immediately after draining. When using truffle, shave it at the table over the hot, buttered pasta for maximum aroma.
Using whole eggs instead of mostly yolks (wrong colour and richness). Cutting too wide (these are not tagliatelle). Overcooking (literally seconds matter). Drowning in sauce. Using machine-extruded tagliolini as substitute.
Slow Food Foundation; Giovanni Goria, La Cucina del Piemonte