After the summer pasta hair design demonstration yesterday, I organized the recipe for this gorgeous truffle tajarin. What's tajarin? Tajarin is a traditional Italian pasta originating from Piedmont, where I lived for three years. The pasta is made with pasta flour and lots of fresh egg yolks. Then cut into a thin tagliolini. The traditional sauce is paired with pasta tajarin is a sage-butter sauce and freshly shaved truffles on top (truffles are also local to the Piedmont region. This region is so rich in food and culture it's crazy!). Inspired by my friend Joe Sasto, I decided to incorporate the truffle in the pasta dough. The result is unreal. Gorgeous "dirty" pasta (dirty from truffle dots), with a delicate flavor of truffle, exactly balanced to give a hint but not enough to overwhelm the palate. This is one of the most exciting pastas I've ever made. If you don't have truffles don't worry, you can use the same technique to incorporate any add-in you like. Be creative, it's so much fun!

1.5 kg pasta

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