Marco Giacosa, Tajarin Egg Pasta, 250g
The recipe for this traditional Langhe pasta calls for 36 eggs for each kilo of Tipo 00 flour. The pasta is delicate and rich and must be handled carefully. It takes exceptional skill to cut the pasta into the thin golden strands that are formed into little nests before being dried for 14 - 16 hours.
We've had this pasta for many years on our trips to the Bra cheese festival and we are very happy to offer it to our customers. This pasta calls out for butter and Parmigiano-Reggiano. If you want to add some greater complexity, try it with a shaving of truffle or with some sauteed Chanterelles.
|Country of Origin||Italy|
Located in Alba, in the Piedmont region of northern Italy, Marco Giacosa is a master of egg pasta. His delicate pastas are made by hand using locally sourced ingredients including stone ground wheat flour and fresh eggs.