Tajarin with meat sauce is a tasty and really hearty main dish! As you know, my maternal grandmother is half Piedmontese, and consequently at my house, especially at hers, we have always eaten typical Piedmontese dishes.. and of course, the classic tajarin couldn’t be missing!
For this type of fresh pasta, I have tried many sauces, but my favorites always remain with butter, with Castelmagno cheese, and of course, tajarin with meat sauce!
And you? Which sauce do you love them with the most?
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 9 egg yolks
- 14 oz meat sauce
Steps
First, prepare the dough for the Piedmontese tajarin: this dough is unique because it only uses egg yolks.
Pour the flour into a mound on the work surface and create a well in the center.
Crack the eggs and separate the yolks from the whites.
Pour the yolks into the center of the well. Start whisking them with a fork, then gradually begin to gather the surrounding flour.
Continue until the mixture becomes too stiff, then start kneading by hand, increasingly vigorously, until you get a smooth and homogeneous ball.
Wrap the dough ball in plastic wrap and let it rest for at least 30 minutes.
After the resting time, roll out the dough by hand with a rolling pin or a pasta machine, up to the 8th setting.
Then cut the tajarin with the appropriate cutter or with a knife.
Prepare the meat sauce following my RECIPE, or buy it ready-made.
Bring a pot full of water to a boil, and when it boils, salt to taste and drop in your tajarin.
After a few minutes, drain them and pour them directly into a pan or pot with the meat sauce.
Mix to coat well and serve hot.
STORAGE
Store the tajarin with meat sauce in the fridge, closed in an airtight food container, for up to 3 days.
