La Favorita Egg Beater 250 g

Favorita Munatajarin is a Piedmontese specialty that stands out from other egg pastas thanks to its exceptionally high egg ratio. According to the traditional recipe, tajarin is made using 36 eggs per kilo of flour – 18 whole eggs and 18 yolks. This gives the pasta a deep golden color, a delicious texture and a rich flavor.

Tajarin (pronounced tie-yah-REEN) is the Piedmontese version of tagliatelle, but thinner and eggier. It has been enjoyed in Piedmont since the 16th century. La Favorita makes tajarin pasta by hand using traditional methods, using only the best ingredients.

Directions: Cook in salted water until al dente for just 2-3 minutes – the pasta is deliciously thin and cooks quickly. Traditionally enjoyed simply in a butter sauce with parmesan and white truffle. Also goes well with meat ragouts, mushrooms or light creamy sauces. Tajarin is so aromatic that it also tastes excellent with just olive oil and parmesan.