Tajarin fatti in casa
flavio_campaniolo
Preparation time
1 oraDifficulty
MediaCooking time
2 minutiServings
2Riposo
30 minutiOggi ho preparato dei tajarin come una volta, sottilissimi e gialli intensi, usando solo 3 ingredienti e la macchina per la pasta. #tajarin #pastafresca #fattoincasa #ricettadellanonna #cucinapiemontese #uovafresche #homemadepasta #pastalovers #piemontefood #pastalover #italiancuisine #pastadifamiglia #tradizioneincucina #cibobuono #cucinaitaliana
Ingredients
- Type 00 flour180 g
- Egg yolk6 u (102 g)
- Extra virgin olive oil1 tablespoon
Procedure
0. I made a classic fountain of flour on the pastry board, added the egg yolks in the center and a drizzle of oil.
1. I started kneading with a fork, then worked it by hand for at least 10 minutes, until the dough became smooth, compact, and nice and elastic.
2. I wrapped it in cling film and let it rest for 30 minutes at room temperature.
3. After resting, I rolled out the dough with the machine: I got it to the thinnest thickness, then I let it dry for a few minutes before cutting it.
4. I used the tajarin accessory (they are similar to tagliolini, but even thinner) and floured them well to prevent them from sticking.
5. I cooked them in plenty of salted water for about 2-3 minutes—they're very thin, and cook in a flash! I topped them with a delicious rabbit ragù.
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Creation date May 23, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.