This brings me to my recipe for Tajarin. This is a fresh egg yolk pasta prepared in a simple butter sauce.
Will it make you fat if you eat it every day? Yes.
Will it make you fat if you eat it once in a great while? Absolutely not.
Will it make you happy if you eat it once in a great while? Absolutely YES.
A good Barbera can be found for $15 - $20, but if you're making Tajarin, you may want to splurge for the top shelf, in which case I would recommend 2010 Giacomo Conterno Barbara Cascina Francia - The nose was enticing with massive waves of aroma wafting up from the glass, which seemed to change and intensify with each swirl. Showing dark ripe strawberry, brown sugar, cedar dust, menthol, floral undergrowth and, at times, a slight rustic note of barnyard. On the palate, it was tightly knit and focused with a balance towards acidity, as it revealed ripe red berries, sour patch apple, exotic spice and inner floral tones. It finished dry with berry extract seeming to coat the entire palate. (92 Points) Find it on: Wine-Searcher!
Tajarin with Crimini Mushroom and White Truffle Butter
Serves 4 – 6
2 cups AP Flour
8 Egg yolks plus 1 whole egg
2 Tbls. Extra Virgin Olive Oil
1 Tbls. water
pinch of salt
2 sticks of unsalted butter
6 sage leaves
1 cup dried porcini mushrooms (Soak in 1 cup of warm water or stock for 30 minutes. Strain and cut into small pieces.)
1 cup grated Parmigiano Reggiano
Small White Truffle (or White truffle oil)
Notes on fresh pasta: Fresh pasta takes patience. You will get better with practice, and I assure you, it’s worth it. If you have a stand-mixer with a pasta attachment, it will make this much easier. Otherwise, you can buy a manual pasta roller. You will also want to have a dough scraper handy.
When done, you should be able to press your finger to the top of the ball, forming an impression, and the dough should push back up in response.
Place the dough into a bowl and cover lightly with a piece of plastic wrap. Allow the dough to rest for 30 minutes.
To cook, bring a large pot of salted water to a rolling boil. Drop the pasta into the water, making sure that the pasta doesn’t stick or clump together. Once the water returns to a boil, allow it to cook for 1 – 2 minutes.
While the pasta is cooking, melt the butter over medium heat. Strain the pasta and douse with olive oil or truffle oil.
After draining the pasta, place it into the pan with the butter, sage, Procini mushrooms, a healthy pinch of salt and allow to cook for one minute. Remove from the stove, add half the grated Parmigiano Reggiano, and stir to combine. Taste for seasoning, adjust if necessary and plate. At this time, if using a fresh truffle, grate the truffle over each mound of pasta, or, if using truffle oil, sprinkle just enough to add a vibrant aroma of truffle and serve. Have the remaining Parmigiano Reggiano out for your guests to sprinkle on top.