Tajarin with butter is a really simple first course to prepare, but it makes a big impression and always looks great!

Tajarin is a typical pasta shape from Piedmont, which can be seasoned in various ways, but the most well-known ones are precisely the tajarin with butter, tajarin with butter and truffle, or even the tajarin with Castelmagno.

Preparing them is really child’s play: once the dough is ready, which must be made only of flour and egg yolks, you just have to cook them and then season with some good melted butter! For an extra touch, I recommend adding some lemon zest and a few aromatic herbs like marjoram or fresh mint!

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/2 cups all-purpose flour
9 egg yolks
7 tbsps butter
1 lemon (zest)
marjoram (or mint)

Steps

Pour the flour in a mound on the work surface. Create a hole in the center into which you will pour the egg yolks.
Start beating the yolks with a fork and gradually begin to gather the surrounding flour.
As the mixture becomes firmer, start kneading by hand, increasingly vigorously, until you obtain a smooth and homogeneous dough ball.
Cover the dough with a clean cotton cloth or a bowl, and let it rest for at least 30 minutes before rolling it out with a rolling pin or pasta machine.
Once the resting time has passed, roll out the dough by hand or with the pasta machine until you get a thickness of about 1/16 inch. At that point, cut your tajarin with a cutter or knife.
Heat plenty of water in a large pot. As soon as it boils, season it with salt to taste and drop in your tajarin.
In less than 5 minutes they will rise to the surface, drain them and place them directly into the pan where you have melted the butter over a low flame.
Add the lemon zest, toss in the pan to combine, and serve hot.