Tajarin Recipe Guide

Tajarin is a traditional Piedmontese pasta that originates from the region of Piedmont, located in northwestern Italy. It’s a rich, thin, egg-based pasta that’s a staple in local cuisine, known for its delicate texture and luxurious flavor. The pasta is typically served with hearty sauces, such as a rich white ragu made from rabbit, although there are other variations.

Let me show you how I make Tajarin, from scratch, and break down the steps to help you recreate this delicious dish. Whether you’re in the mood for a simple meal or looking to impress with an authentic Italian experience, this guide will walk you through it.

Notes on What to Expect:

• Flavor: The homemade Tajarin pasta has a wonderfully rich, eggy flavor that pairs beautifully with both simple and hearty sauces.
• Texture: Expect a delicate, melt-in-your-mouth texture for the pasta, which cooks quickly and is best enjoyed fresh.

Ingredients:

For the Pasta:

• 2 3/4 cups all-purpose flour
• 3/4 cup semolina flour (plus more for dusting)
• 9 large eggs
• 1 tablespoon olive oil

For the White Rabbit Ragu (optional):

• 1 medium-sized rabbit (substitute with chicken if preferred)
• 3 tablespoons olive oil
• 4 strips of bacon or pancetta, finely chopped
• 1 small onion, finely chopped
• 2 sticks celery, finely chopped
• 1 medium carrot, peeled & finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry white wine
• 1 1/2 – 2 cups chicken stock
• 2 sprigs fresh rosemary
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• Salt & pepper to taste

To Serve:

• Grated Parmesan or Pecorino Romano cheese
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Equipment Needed:

• Pasta machine or rolling pin
• Tagliatelle cutter (or fettuccine cutter)
• Large pot
• Large heavy-bottomed pan or Dutch oven
• > Go get the must-have equipment and ingredients for creating a Savory  #Tajarin  here now.

Preparation:

Prep Time: 20 minutes
Cook Time: 2 hours (for ragu)
Total Time: 2 hours, 20 minutes (including resting and pasta cooking time)
Servings: 4-6
Calories: Approx. 400-500 calories per serving (depending on sauce choice)

Instructions:

1. Making the Pasta:
   • Mound the all-purpose and semolina flours on a large work surface, creating a well in the center.
   • Crack the eggs into the well, add the olive oil, and gently incorporate the flour with a fork, mixing until the dough begins to form.
   • Knead the dough by hand until it’s stiff and elastic (around 10-15 minutes). Wrap it in plastic wrap and let it rest for 30 minutes.
2. Rolling and Cutting the Pasta:
   • Roll the dough through a pasta machine, gradually reducing the thickness setting until you reach your desired thickness (usually around setting #4).
   • Once you have your sheet of dough, use a tagliatelle cutter to slice the pasta into thin strips.
   • Toss the cut pasta with a little semolina flour to prevent sticking and refrigerate until needed.
3. Making the Ragu:
   • If using rabbit, cut the meat off the bones, chop into chunks, and pulse in a food processor until coarsely ground.
   • Heat the olive oil in a heavy pan, then add the rabbit and cook until browned. Add the pancetta and cook until lightly crispy.
   • Add the onions, celery, carrot, and garlic, cooking until softened. Stir in tomato paste, white wine, and chicken stock.
   • Bring the mixture to a boil, then reduce heat to a simmer. Add rosemary, oregano, salt, and pepper, and cover the pot. Simmer for 2 hours, adding more stock as needed.
4. Cooking the Pasta:
   • Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes (fresh pasta cooks quickly).
   • Drain the pasta and toss with a couple of ladles of the ragu. Serve with a sprinkle of grated Parmesan or Pecorino cheese.

Variations & Substitutions:

• Vegetarian Version: Swap the rabbit ragu for a rich mushroom sauce, using a mix of wild mushrooms for depth of flavor.
• Dietary Needs: For a gluten-free version, use a gluten-free flour blend or rice flour for the pasta. You can also substitute eggs with egg replacers for a vegan version (though the texture will be different).
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Nutritional Information (per serving):

• Calories: Approx. 400-500 calories
• Carbs: 50g
• Protein: 15g
• Fat: 15g (depending on the sauce)
• Fiber: 3g

I hope this guide has made making Tajarin seem a little less daunting. Have you tried making homemade pasta before, or is this your first attempt? Please, be honest, and let me know in the comments below—I love hearing feedback from real people like you!