The very word evokes something magical in this area – around Asti, in the Monferrato area and in the rest of the Langhe, the equivalent of a good ‘pastascuitta’ in the rest of Italy. Flour and eggs, (the quantity varies according to the district, but the general rule of thumb is one whole egg for every 100 grams of flour, though many people are more generous with the eggs) and just a little water.
Once the pasta has been rolled out and skilfully rolled up for cutting, it should be cut by hand. People tend to forgive chefs who use a pasta machine to save time and also because getting an even result when you are cutting by hand is no easy feat.
In Astesana tajarin are usually very narrow, while in the north of the province they are generally slightly wider.
The ideal way to serve them with truffle is simply in melted butter with sage.
A generous dusting of truffle shavings, and you have a simply unforgettable dish.