Dining in & out: From Eataly Magazine
Tajarin (pronounced <tie-yah-REEN>) is the Piemontese version of tagliatelle. Unlike other types of egg pasta, these thin, golden strands are made with a higher proportion of egg yolks, resulting in a delicate texture and rich flavor. Tajarin were first served in Piemonte as early as the 1500s, often with a hearty ragù of organ meats, poultry, or rabbit reflecting the typical la cucina povera. Despite the pasta's humble origins, nowadays it is served with a simple, yet luxurious butter sauce and shavings of fresh white truffles of Alba.