Tajarin 30 Tuorli

Tajarin 30 Tuorli is a luxurious pasta dish originating from the Piedmont region of northwestern Italy. Tajarin, a thin, ribbon-like egg pasta similar to tagliolini, is traditionally made with a high proportion of egg yolks to flour, giving it a rich golden color and silky texture. The "30 Tuorli" (30 yolks) variation takes this richness to an extreme, using an extraordinary number of yolks per kilogram of flour, resulting in an intensely flavorful and decadent pasta.

Key ingredients include high-quality "00" flour, a staggering amount of fresh egg yolks, and a simple sauce that allows the pasta to shine—typically butter, sage, and a generous grating of Parmigiano-Reggiano or a local aged cheese. A great version is distinguished by its deep yellow hue, a tender yet firm bite (al dente), and a sauce that clings perfectly to each strand without overwhelming the delicate egg flavor.

Regional variations exist across Piedmont, with some versions incorporating truffles or a light meat ragù. In Priocca, Italy, the venue Il Centro has been praised for its rendition, as noted by the creator of *Cosa mangiamo oggi?*, who highlighted the dish's exceptional richness and balance. The best examples, like those at Il Centro, achieve a harmonious creaminess from the yolks alone, without the need for excessive butter or cream.