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Tajarin* pasta with sage butter

Updated: Nov 25, 2021



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

Ingredients:

  • 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

Method

  • 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.

GOES WELL WITH

  • 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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