Tajarin
Fresh Pasta
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tajarin, a type of fresh pasta, has roots in the Piedmont region of Italy, where egg-rich pasta traditions flourished. Its history is intertwined with the agricultural abundance of the area, particularly the availability of eggs and wheat. The dish has been a staple in the Piedmontese diet for centuries, evolving through family recipes and regional variations.
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Tajarin is deeply embedded in the culinary culture of Piedmont, often associated with special occasions and family gatherings. It represents the region's commitment to high-quality ingredients and traditional cooking methods.
Regional Identity
Tajarin is a symbol of Piedmontese culinary identity, representing the region's unique pasta-making tradition.
Family Tradition
Recipes for Tajarin are often passed down through generations, making it a dish deeply connected to family heritage.
Celebratory Meal
Tajarin is often served during special occasions, such as holidays and family celebrations.
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Tajarin offers a rich and savory flavor profile, primarily driven by the high egg content in the pasta and the commonly paired sauces.
The pasta itself has a distinct egg flavor and a delicate, slightly chewy texture. The sauces that accompany Tajarin are often equally rich and flavorful. Common pairings include butter and sage, meat ragu (especially rabbit or veal), or shaved white truffles, which contribute earthy and aromatic notes. The overall flavor is typically savory and comforting, with a balance of richness and freshness.
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Egg Quality Matters
Use high-quality, preferably free-range, eggs for the best flavor and color in your Tajarin.
Dough Consistency
The dough should be smooth and elastic. Allow it to rest properly to relax the gluten for easier rolling and cutting.
Cutting Technique
Use a sharp knife or pasta machine to cut the Tajarin into very thin strands. Consistency in thickness is key for even cooking.
Cooking Time
Tajarin cooks quickly, usually in just a few minutes. Be careful not to overcook it; it should be al dente.
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