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    Egg tajarin Cuisine of the Langhe g250

    Cucina delle langhe

    Regular price €2,99

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    INGREDIANTS:

    Flour of grain tender type "00", egg 28%, semolina of grain hard, vegetable fiber (citrus, chicory, legumes, flavorings).
    Sprinkled with rice cream. It may contain traces of soy, milk, nuts, fish.

    DESCRIPTION:

    Tajarin“Is the Piedmontese name of the tagliolini (or taglerini), a typology of fresh pasta typical of the whole Piedmontese territory and, in particular, of Langhe and Monferrato, included in the list of traditional food products of the Molise and Piedmont regions. The thickness is finer than noodles and thicker than angel hair

    They appear irregular because they are strictly hand-cut, plates, a little longer than spaghetti and less than a millimeter thick and for this reason they have one fast cooking 2-4 minutes.

    The egg flavor like the golden yellow color, it is more or less strong based on the amount of eggs added to the dough. The traditional recipe calls for an egg yolk for every hectogram of flour, but there are recipes that include an exaggerated abundance of egg yolks and others that "stretch" the dough by reducing the number of eggs.

    There pasta is rolled by hand with a rolling pin, rolled up on itself and then, with a very sharp knife, cut into thin strips.

    This product is suitable for light sauces, fresh and delicate, excellent served with simple butter or enjoyed in broth. The sauce par excellence to combine with tagliolini is gravy with chicken livers, or various offal of chicken and rabbit. Another typical sauce to combine with tagliolini is the ragù alla langarola (red ragout with minced beef and pork, with minced mushrooms, bay leaves, parsley and garlic). The tajarin are also excellent perfumed with a nice grated white truffle for the creation of a fine and elegant first course.

    Among the recipes in which tajarin are used, we also find the Tagliolini Al Limone, i vegetable tajarin, those ai porcini mushrooms, i tagliolini from Alba (with parmesan, truffles, butter and a little broth), with roast sauce, with salmon, with octopus and asparagus.

    There is also a particular recipe named "tajarin to Vittorio Emanuele II", Precisely because it is so loved by the latter, prepared with cooked ham, butter, lard, onion, mushrooms, white wine, lamb sweetbreads, eggs, cream and grated cheese. 

    NUTRITIONAL VALUES for 100 gr

    POWER 1292 kJ - 395kcal
    FATS 3.7 g
    of which saturated fatty acids 0.9 g
    CARBOHYDRATES 56 g
    of which sugars 1.4 g
    PROTEIN 11 g
    SALT 0.27 g

     

    THE MANUFACTURER: 

    The cuisine of the Langhe is a pasta factory born in 1984 in Dogliani, in the heart of the Langhe, a wonderful area in the heart of Piedmont that offers a unique food and wine tradition. Since its foundation, and in compliance with the most careful farming tradition, the pasta factory has grown. From a small shop it has become a company, managed by the third generation of the family, which has increased production while maintaining the same spirit and passion as always, respecting the classic recipes of grandmothers to produce their pasta.

    Cucina delle Langhe produces its range of products only with the best raw materials: eggs from free-range hens, strictly Italian flour, fillings prepared with 100% Piedmontese breed meat, DOP cheeses, such as Roccaverano, Raschera and Gorgonzola and quality vegetables that are found in the area and only in a few periods of the year. 

    The producer's mission is to combine passion with the quality of the raw material, paying great attention to preserving the history and tradition of the Langhe.