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Rich Tajarin Recipe
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| By Kyle Phillips, About.com: Rich Tajarin, or Tajarin Ricchi: Every region of Italy has a type of pasta, and this is what one finds in the Langhe of Piemonte. The pasta are quite similar to tagliatelle but cut very finely -- the strands should be 1/12th of an inch, about 2 mm, wide. Cutting them this thin is a demonstration of skill on the part of the cook, and in the past one can be certain that every woman who frequented a kitchen (i.e. all but the wealthy) learned the art as a girl. Here's a "traditional" recipe: Ingredients: | |
| 8 1/3 cups (1 k) | fine white flour |
| 30 | egg yolks |
| A pinch | salt |
Preparation:
Make a mound of the flour, scoop a well into it, and add the yolks and the salt. Knead the dough well for at least 15 minutes, until it is smooth and elastic. Then roll it out dime-thin with a rolling pin, dust it lightly with fine cornmeal, and roll it up. Using a long-bladed, sharp knife, cut the roll into tajarin. Shake them out, and cook them very briefly -- a minute, or two at the most -- in abundant salted water.
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