Piedmontese Tajarin with Tomato and Pancetta
Tajarin are thin Piedmontese egg tagliolini. This version, documented by Piemonte Italia, is dressed with onion, pancetta, tomato and red wine.
Ingredients
For 4 personeFor the pasta
For the sauce
Before you start
Method
Make the dough
Place the flour on the pastry board, add the eggs, salt and oil, and knead thoroughly until you have a very firm dough.
Rest
Cover the dough and leave it to rest.
Roll out and cut
Roll out a very thin pasta sheet, leave it to dry for about ten minutes, flour it, roll it up and cut it into thin strips.
Make the sauce
Fry the onion and pancetta in the butter. Add the tomato sauce, moisten with red wine and cook, stirring.
Cook and dress
Cook the tajarin in plenty of salted water, drain and dress with the sauce.
Good to know
Tips
Allow the pasta sheet to dry slightly before cutting it, but not too much: it should remain elastic.
Variations
The source uses Barbera in the sauce; within the site context, a small amount of Prünent may be used as a regional interpretation.
Storage
Fresh tajarin can be stored for a few hours, floured and covered, in the refrigerator. The dressed dish should be eaten immediately.
Behind this recipe
Piemonte Italia notes that tajarin from the valleys traditionally contained fewer eggs than versions from the Langhe. This recipe is described as characteristic of Roaschia.
