Described by its maker as golden threads, these traditionally made Tajarin by Marco Giacosa are the embodiment of the Piedmont regional cuisine. Still cut by hand, they are delicious with a rich, hearty sauce and a glass of Sarasino D'Asti by La Vedetta.
HOW TO USE IT
Tajarin cook very quickly so don't get distracted. Boil abundant salt water, toss in for 2-3 minutes and drain. They give their best with autumn recipes such as a game ragù, or butter and truffle, or with a rich parmesan and porcini mushroom sauce.
WHY WE LOVE IT
It took us a long time to source the best Tajarin, and we finally found them in these Marco Giacosa's. They are fine, don't break during cooking, and retain the sauce brilliantly.
Wheat flour, eggs 33%, double milled semolina flour (allergens in bold)
Located in Neive, near Alba in the Piedmont region of northern Italy, Marco Giacosa is considered an egg pasta master. Handmade and cut, and only using locally sourced ingredients including stone ground wheat flour and fresh eggs.