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Tajarin* pasta with sage butter

Updated: Nov 25, 2021

By Elena Silcock

Use the richest fresh egg pasta you can find to recreate this speciality of Piedmont, Italy. The dish is incredibly simple to make, only needing 15 minutes

  • Preparation and cooking time Prep: 5 mins Cook:10 mins

  • Easy

  • Serves 4

  • Vegetarian

Nutrition: Per serving

kcal 458

fat 23 g

saturates 14 g

carbs 49 g

sugars 2 g

fibre 3 g

protein11 g

salt 0.6 g


  • 100 g butter

  • small pack sage , leaves picked

  • 100 ml chicken or vegetable stock

  • ½ lemon , juiced

  • 350 g fresh egg taglierini (or fresh egg tagliatelle or linguine)

  • grated parmesan (or vegetarian alternative), to serve


  • STEP 1 Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.

  • STEP 2 Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.

  • STEP 3 Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.


  • Baci di dama**

  • Grilled radicchio with fontina***

  • Beef in barolo****

Recipe from Good Food magazine, February 2018

* Tajarin, the Piedmontese dialect word for Tagliolini or Tagliarini, is a long, thin noodle, similar to spaghetti. But the shape is where the resemblance ends. Spaghetti is typically a “poor” dish, made from just flour and water. Tajarin is much richer, made not from water but egg yolks and a touch of olive oil.

** Baci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century.

*** Radicchio is a chicory of a red variety with variegated leaves that is used as a salad green. Fontina is a cheese that is semisoft to hard in texture and mild to medium sharp in flavor.

**** Barolo is a dry red Italian wine.

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