1 kg wheat flour,
1 egg yolk,
How to make the Piedmontese tagliatelle:
Knead the flour and eggs, add a little salt, form the croquettes about the size of small bread roll. Cover them for an hour or so (the only aid allowed in the dough making is to dampen ones hands with tepid water from time to time during the kneading).
Stretch the dough making a sheet of pasta and few minutes later sprinkle with yellow flour, fold it and cut it by hand into long, thin strips.
The tajarin all’albese tagliatelle, cooked and drained, are served with a thick sauce made of butter, oil, onion, tomatoes and minute pieces of chicken livers.
Recommended wines: Langhe Doc Favorita, Roero Arneis Doc.
Courtesy of Comune di Torino
Regional recipe from Piedmont