This decadent Tajarin pasta recipe features silky thin threads of fresh egg noodles tossed in creamy porcini truffle sauce.

Tajarin is an authentic pasta variety traditionally produced in Piedmont in Northern Italy.

You can make homemade Tajarin pasta in your kitchen or shop at Eataly, an Italian supermarket that specializes in producing high quality fresh noodles in house.

Our quick & easy recipe requires you to boil the Tajarin pasta in salted boiling water for just one minute. The hot noodles are then tossed in a creamy porcini truffle sauce and sprinkled with parmesan cheese.

We’re certain your family and friends will love forking through this comforting bowl of Tajarin pasta!

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What Is Tajarin?

In and around the cities of Torino and Cuneo in Piedmont, tajarin (pronounced <tie-yah-REEN>) represents one of the most iconic shapes of fresh pasta.

Tajarin were first served in Piemonte as early as the 1500s. It’s the local word for taglierini, which translates to ‘small cuts.’

Though they might look akin to tagliarelle or other pasta strands like tagliatelle, what differentiates them from the rest is the high egg to flour ratio, or, more notably, the fact that only yolks are used in the dough rather than whole eggs.

This particular shape of egg pasta has a width a little thinner than tagliatelle and a little thicker than angel hair. Tajarin pasta noodles are irregular because they are typically cut by hand. They are flat, a little longer than spaghetti, and less than a millimeter thick. For this reason, they are cooked quickly for just 1 minute in salted boiling water.

The delicate pasta can be simply served plain tossed in melted butter and sage or even enjoyed in broth as a noodle soup.

Authentic Tajarin recipes found in old cookbooks often pair the pasta with organ meats like rabbit or chicken livers. A hat tip to the region’s love for hunting game.

Northern Italy is famous for its white truffles of Alba as well as elegant porcini so we’ve paired our Tajarin pasta with a creamy umami mushroom sauce suitable for vegetarians.

We sourced all of our Tajarin pasta ingredients at Eataly Toronto.

Shop For Quality Italian Ingredients At Eataly

If you love cooking authentic regional Italian recipes there’s no better place to shop than at Eataly.

Eataly launched its first “Eating Italian” marketplace in 2007 in Torino, northern Italy. Since then the Italian gastronomy powerhouse has opened more than 35 locations around the world including Florence, Milan, Rome, Istanbul, Seoul, Tokyo, Stockholm, Munich, New York City, Chicago, Los Angeles, Vegas, and my hometown of Toronto.

Skip inside Eataly Toronto located in the city’s ritzy Yorkville neighbourhood and you’ll find a collection of restaurants serving regional Italian dishes, casual food and beverage counters, sweet smelling bakery, hands on cooking school, imported dry goods section, fresh pasta made before your eyes, impressive Salumi e Formaggi department, friendly butcher, extensive wine shop, and pretty fresh produce.

I was keen to cook Tajarin Pasta so was delighted to discover Eataly makes the hard-to-find noodles daily in house. Buying fresh pasta made in store is a great way to save time rolling out your own pasta dough!

At any given time, Eataly produces between one to two dozen varieties of fresh pastas, from the classic tagliatelle and mafaldine, to filled pasta using seasonal ingredients like locally grown squash. They also produce a variety of gnocchi prepared fresh every day using a gnocchi-rolling machine and shapes extruded through bronze dies. Guests can typically find fresh pasta for take-home from the fresh pasta counter or on the menu in any of Eataly’s restaurant concepts.

This simple 4 ingredient Tajarin recipe features fresh pasta, butter, porcini truffle sauce and parmesan cheese, all ingredients you can purchase at Eataly.

I snatched a can of Porcini Truffle Cream as well as a large wedge of Parmigiano Reggiano DOP. The cheese department offers a mind-boggling 8 varieties of Italy’s most famous cheese. Produced in Emilia Romagna for centuries, Eataly sells various ages of Parmigiano Reggiano, ranging from 12 months to 48 months, Vacca Bruna (produced with milk sourced from heritage breed Brown Cows), and Vacche Rosse (produced with milk sourced from heritage breed Red Cows).

Once back in my kitchen I fired up the stove, unpacked my Eataly bounty and prepared this decadent Tajarin Pasta tossed in porcini truffle cream sauce for dinner.

Eataly makes fresh homemade Tajarin pasta. Cook the noodles in salted boiling water for just 1 minute.

Travel to Italy by Cooking Tajarin Pasta at Home

I love traveling to Europe!

During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Luxembourg, Iceland, Denmark, Norway, Sweden, Finland, Russia, Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Switzerland, Lichtenstein, Croatia, Bosnia, Hungary, Romania, Slovakia, Greece, Turkey, France, Malta and Italy.

What I love most about traveling to Italy is the opportunity to sample unique dishes in each region and city. The dishes in Tuscany (Florence, Pisa, Volterra, Saturnia, Pitigliano, Sorano, Montalcino, Siena) are unique from what you’d find in Venice, Modena, Milan, Rome and the Amalfi Coast.

Tajarin is a pasta shape unique to Piedmont in Northern Italy. The region is famous for its decadent culinary offerings; fine wine, exquisite chocolate, roasted hazelnuts and aromatic truffles.

I first tasted Tajarin pasta in Lugano, Switzerland, a gorgeous lakeside city that sits on the border of Northern Italy. The talented chef at Grand Hotel Villa Castagnola grew up in Piedmont and was keen to prepare a dish that was truly unique. I immediately fell in love!

I joined the chef in the kitchen to watch a bit of culinary theatre. He quickly boiled the tajarin noodles in boiling water then tossed the steaming pasta into a skillet filled with a gratuitous amount of butter, cream, sauteed porcini and shaved truffles. I twirled the pasta onto my fork then plopped it into my mouth. I was silent for at least 10 seconds to appreciate my new favourite fancy comfort food.

Once back home from your holiday you’ll have a newfound appreciation for the flavours of Northern Italy and can impress friends and family by making this easy Tajarin Pasta with Porcini and Truffle Cream.

Toss Tajarin pasta noodles in a large skillet with porcini truffle cream sauce.

My Family Loves Homemade Tajarin Pasta

I love cooking Italian food for my friends and family!

After enjoying a trip to Ticino, the Italian side of Switzerland, I was keen to share my love for Tajarin pasta at home.

Once back in my kitchen after shopping at Eataly on a cold winter afternoon I whipped up the dish in just a few hours. I served steaming plates of parmesan dusted tajarin pasta with a cool and crispy glass of dry white wine. The acidity in the wine helps cut through the rich fat in the cream and cheese.

I knew my family would love this Tajarin recipe because they enjoy cheesy dishes, pretty pasta and fancy mushrooms.

The dish was obviously an instant hit so we’re committed to making it once or twice a year on chilly nights in the Fall and Winter. We especially love to make this dish when we have vegetarians over for dinner looking to celebrate a special occasion.

Tajarin Pasta Recipe Cooking Tips

This simple Tajarin Pasta recipe is quick and easy to make at home.

Use a large pot or Dutch Oven with a lid to boil the salted water.
Use a large nonstick skillet to prepare the porcini truffle cream sauce.
If you can’t find fresh tajarin pasta or don’t have the time to make it from scratch feel free to substitute with other long flat noodles like tagliatelle, fettuccine or linguine.
Eataly sells high quality imported Italian pasta sauces, which make cooking this dish a breeze. If you can’t find canned Porcini Truffle Cream Sauce feel free to prepare your own homemade sauce by combining butter, table cream, sauteed porcini mushrooms and truffle oil.
We like to serve this dish sprinkled with Parmigiano Reggiano but you can use other Italian hard cheeses like pecorino or asiago.

Serve Tajarin Pasta sprinkled with grated parmesan cheese.

What To Serve With Pizzoccheri della Valtellina

There’s nothing more comforting than cozying up to a bowl of homemade tajarin pasta.

This creamy mushroom pasta dish is really filling so we usually serve it with a fresh salad like Roasted Pumpkin Feta Salad, Roasted Beetroot Salad, Garlic Lemon Chickpea Avocado Salad and Fennel, Apple, Celery and Roasted Hazelnut Salad.

If you’re hosting an Italian-themed dinner party we suggest serving this pasta recipe as part of a buffet featuring other popular dishes and drinks like:

This Tajarin pasta recipe is vegetarian friendly, flavoured with porcini mushrooms and truffle.

How To Make Homemade Tajarin Pasta

We purchased fresh tajarin pasta at Eataly to save time in the kitchen but if you call yourself gourmet or are looking for a fun cooking project feel free to make the noodles at home from scratch.

Tajarin Pasta Dough Ingredients

400 g OO Flour
4 Eggs
Semolina Flour for dusting

Tajarin Pasta Directions

Place flour in a large mixing bowl and make a well in the centre. Pour the egg into the well. Use a fork to gently beat the egg. Draw your fork around the inside of the flour wall, so a small quantity falls into the beaten egg. Whisk it in, smooshing any lumps, so you gradually create a batter. Repeat until you’ve created a thickened mixture. At this point, you can push in the remaining flour walls and and mix the rest with your hands. Mop up any remaining flour with the dough and quickly knead. The dough should feel soft and pillowy but not sticky. Feel free to add a dusting of dough to achieve the correct consistency if it is too wet.
Knead the dough for at least 10 minutes. Your final dough should feel silky and smooth. A great test is pressing your thumb into the dough. It is finished if the imprint bounces back. Cover the dough with plastic wrap to prevent it from drying out. Let rest at room temperature for 30 minutes.
Divide the dough in half and roll out the pasta dough and thinly as possible, so you can see your hand through it. Sprinkle semolina flour over the surface and roll it up like a carpet. Use a sharp French Knife to slice the roll to create a very fine folded over ribbons, 2 mm wide. Shake them out, then spread the strands over the board so they don’t stick together.
Boil in salted water for just 1 minute. Strain and toss in your favourite pasta sauce.

Tajarin is an authentic pasta from Piedmont, Italy.

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Now you're an expert on how to make decadent Porcini Truffle Cream Tajarin Pasta. — Now you’re an expert on how to make decadent Porcini Truffle Cream Tajarin Pasta.

How To Make Tajarin Pasta with Porcini Truffle Butter Sauce

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