Alfieri Egg Tajarin Pasta is a traditional fresh egg pasta from the Langhe region of Piedmont, known for its delicate, fine texture and rich golden-yellow hue. Made with a generous 30 egg yolks per kilogram of pasta, these long, 4-5mm wide tagliatelle are crafted using simple, high-quality ingredients: flour, egg yolks, a pinch of salt, and a touch of oil. Tajarin pairs beautifully with a variety of sauces, including rich meat-based sauces (such as roast meats), butter, cheese, truffle, pancetta, and red wine.

A beloved specialty of Langhe cuisine, Tajarin dates back to the 15th century, originating in the farmhouses of Langhe and Monferrato. Once considered an “important dish” for holiday meals, Tajarin was initially served with sauces made from lard, sage, rosemary, and farmyard giblets. Over time, it evolved to include toppings like oil and anchovies or butter and mushrooms, as documented in the 1901 book La Cuoca di Buon Taste. A true taste of tradition, Alfieri Egg Tajarin is perfect for any culinary occasion.

Langhe Cuisine | Egg Yolks | Perfect for Sauces | 1kg