Dreaming of bringing a dish to the table that smells of Piedmont, with the silkiest pasta and a truffle that makes you close your eyes in pleasure? Tajarin with truffle is not just a first course; it's an experience, an embrace of flavors and aromas that transports you directly to the Langhe.
But perhaps you fear that making fresh pasta is too complicated, or that truffle is difficult to pair without wasting it, perhaps ruining such a precious ingredient. How many times have you longed for that perfect creaminess, that golden sheet that melts in your mouth, without the anxiety of making a mistake?
Make yourself comfortable, because on this page you won't just find a list of ingredients. I will reveal the definitive guide, full of inherited tricks and tips, to prepare the silkiest and most fragrant Tajarin with truffle you have ever tasted. Success is guaranteed, and your guests will ask for seconds (and the recipe!).
Ingredients for Tajarin with Truffle: The Choice That Makes the Difference
For such an iconic dish, ingredient quality is everything. It's not just a list, but a thoughtful selection, the first step towards success.
- Strong 00 Flour (or Type 0): Approximately 300g. This is the base of our pasta. Choose a good quality one, with a good protein content (W 280-300) for an elastic and resistant dough.
- Very Fresh Egg Yolks: Approximately 30-40 yolks per kg of flour. Yes, you read that right! Tajarin are famous for their richness in yolks, which give them that intense golden color and unparalleled silkiness. For 300g of flour, we will use about 9-12, depending on their size. It's the secret to their softness and enveloping flavor.
- Cold Water (if necessary): A tablespoon or two, only if the dough turns out too stiff. But with the right amount of yolks, it will rarely be needed.
- Fine Salt: A pinch, to enhance the pasta's flavor.
- High-Quality Butter: Approximately 80-100g. Choose a good butter, perhaps from a mountain pasture, because it will be the base of the sauce and you'll taste the difference. It's what will embrace and convey the truffle's aroma.
- Fresh Truffle: White or black, depending on the season and your budget. For an unforgettable experience, Alba white truffle is unsurpassed. If using black truffle, you can add a few thin slices to the warm butter to intensify its flavor.
- Parmigiano Reggiano PDO (optional): A few shavings or freshly grated, for those who love an extra touch of savoriness. But be careful, the true truffle purist omits it so as not to mask its aroma.
3 Common Mistakes in Preparing Tajarin (and How to Avoid Them)
Even the most experienced cooks can fall into these traps. Knowing them will protect you from disappointments.
- Dough too stiff or too soft: The balance between flour and yolks is crucial. A dough that's too stiff will be difficult to roll out, and the Tajarin will be gummy. Too soft, it will stick everywhere. The ideal consistency is elastic, smooth, and not sticky. If it's too dry, add a drop of water; if too wet, a pinch of flour.
- Not letting the dough rest: Haste is the enemy of fresh pasta! After kneading, the gluten needs to relax. If you don't let it rest, the sheet will be difficult to roll out, it will shrink, and your Tajarin won't have the right consistency. At least 30 minutes, preferably an hour, wrapped in cling film.
- Overcooking the truffle: Truffle, especially white truffle, is very delicate. Its aroma dissipates with excessive heat. It should be added almost raw, only slightly warmed by the heat of the pasta and melted butter. Never sauté it!
The Extra Touch: The Secret to Perfect Tajarin, Handed Down by the Piedmontese Grandmother
My grandmother, a true Piedmontese, always said that Tajarin are an act of love, not just a recipe. And her secret, which I now share with you, was the rolling out of the dough and the final creaming.
She always advised me to roll out the dough so thin that you could read a newspaper through it. This is what makes Tajarin so delicate and quick to cook. And then, the creaming: it's not enough to just drain the pasta into the sauce. You need to toss it vigorously for a few seconds, so that the butter blends perfectly and creates a velvety cream that coats every single strand of pasta. It's at that moment that the truffle's aroma is released to its fullest.
Let's Prepare Tajarin with Truffle Together: The Step-by-Step Guide
Now that you know the secrets, let's get cooking. I'll guide you step by step, without rushing, for an impeccable result.
- Prepare the dough:
- On a pastry board, form a well with the flour. In the center, crack the egg yolks and add a pinch of salt.
- With a fork, gently beat the yolks, gradually incorporating the flour from the edges.
- When the dough becomes more consistent, start to knead by hand vigorously, pushing and folding for at least 10-15 minutes, until you obtain a smooth, elastic, and homogeneous ball. If necessary, add a teaspoon of water at a time.
- Wrap the dough in cling film and let it rest at room temperature for at least 30-60 minutes. This step is crucial to make the dough elastic and easy to roll out.
- Roll out and cut the Tajarin:
- Divide the dough into 2-3 pieces. Lightly flour the pastry board and a piece of dough.
- With a pasta machine (or a long, thin rolling pin, if you're an expert!), start rolling out the dough. Pass it several times, gradually reducing the thickness, until you get a very thin sheet (about 0.5-1 mm). It should be almost transparent.
- Lightly dust the sheet with flour and gently roll it up (not too tightly).
- With a sharp knife, cut very thin strips, about 2-3 mm wide. Gently unroll the Tajarin and arrange them on a floured tray or a clean cloth, well spaced out to prevent them from sticking.
- Repeat the process with the rest of the dough.
- Prepare the sauce:
- Clean the truffle with a soft brush or a damp cloth, without washing it under water.
- In a large pan, melt the butter over very low heat. It should not fry, just melt. If using black truffle, you can add 2-3 thin slices to the warm butter to infuse the flavor, removing them before adding the pasta.
- Keep the pan warm, but away from direct heat.
- Cooking and creaming:
- Bring plenty of salted water to a boil in a large pot.
- Plunge the Tajarin into the boiling water. They cook in very few minutes, usually 1-2 minutes, depending on the thickness. Taste to check for al dente cooking.
- With kitchen tongs or a slotted spoon, drain the Tajarin directly into the pan with the melted butter, also taking a tablespoon or two of cooking water.
- Cream vigorously for 30 seconds-1 minute, tossing the pasta in the butter, so that a creamy sauce forms that coats every strand.
- Turn off the heat.
- Plate and serve:
- Immediately plate the hot Tajarin.
- With a special grater or a vegetable peeler, slice plenty of fresh truffle directly over the pasta. The heat of the pasta will release all its aromas.
- If desired, add a sprinkle of Parmigiano Reggiano.
- Serve immediately and enjoy this masterpiece!
Tips and Frequently Asked Questions about Tajarin with Truffle
Here are some of the most common questions I get asked about this wonderful dish. I hope they are helpful!
- Can I use fewer yolks for the dough?
- Technically yes, but they wouldn't be true Tajarin anymore. Their distinctive characteristic is precisely the high percentage of yolks, which gives them that intense color and silky texture. If you use fewer, you'll get a more generic egg pasta, but you'll lose the authenticity and typical softness of Tajarin.
- How can I store fresh Tajarin?
- Once cut, you can arrange them on a floured tray and let them dry for about 30 minutes. Then you can store them in the refrigerator, covered with cling film, for 1-2 days. For longer storage, you can freeze them: arrange them well spaced out on a tray and put them in the freezer. Once frozen, transfer them to food bags. Cook them directly from frozen in boiling water.
- What type of truffle is best for Tajarin?
- The Alba white truffle (Tuber magnatum Pico) is considered the king for this dish, with its intense and unmistakable aroma. However, depending on the season and budget, the prized black truffle (Tuber melanosporum) is also an excellent choice, with a more earthy and less volatile aroma. The important thing is that it is fresh and of high quality.
- Can I use truffle oil instead of fresh truffle?
- Absolutely not, if you want an authentic and sublime result! Most truffle oils on the market are chemically flavored and do not do justice to the true aroma of fresh truffle. Their taste is often artificial and can completely ruin the dish. Always invest in fresh truffle, even in small quantities, or opt for a good truffle butter if you can't find fresh.
- How do I properly clean truffle?
- Truffle should never be washed under running water, as it absorbs moisture and loses aroma. Use a soft-bristled brush (like a clean toothbrush) to gently remove dirt. If there are stubborn encrustations, you can use a damp cloth, but dry it immediately. Handle it with care, it's a treasure!
There you have it! Now you no longer just have a recipe, but all the secrets to bring a dish to the table that tastes of Piedmont, tradition, and accessible luxury. You've learned to create silky, golden Tajarin, and to best enhance the intoxicating aroma of truffle.
Don't be afraid to experiment. Cooking is an act of creativity and love. But start with this solid base and you'll see that applause won't be lacking. You'll feel like a true "guardian" of Italian cuisine, just like me!
Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved these Tajarin, you can't miss our recipe for the Creamy Porcini Mushroom Risotto or for the Perfect Potato Gnocchi. We're waiting for you in the kitchen!