So called “tajarin” in piedmontese dialect are egg tagliolini, typcl expression of Langhe. They are They are fine, thin, composed of Italian durum wheat semolina, 30% eggs and, of course, our ever-present truffle. A pasta with an intense and balanced flavour, to be seasoned with a drizzle of extra virgin olive oil or a knob of butter.

Chef’s advice: boil tagliolini in 2 litres of hot water for 4-5 minutes. Drain al dente and season them according to your tastes. With 250g you get 4 portions of pasta.