Tajarin

Tajarin (pronounced 'tah-yah-REEN') are thin egg pasta ribbons, a Piemontese take on tagliolini but far more refined. Made with a generous number of egg yolks — sometimes up to 40 per kilo of flour — the dough is golden and silky.

At their finest, tajarin are dressed simply with butter and shaved white truffle from the Langhe hills. The truffle's earthy perfume and the richness of the pasta are a combination that defines Piemontese cuisine.

Where to taste them:

• Adelaide! Bottega Bar (Via Mazzini)

• Osteria Nuova Torino (Via XX Settembre) — Dinner only

• Scannabue (Largo Saluzzo) — Dinner only

• La Bottega del Grillo — Lunch only