Tom Hyland takes a look at the traditional Tajarin pasta along with the help of some of the regions top names in wine including Elvio Cogno’s Nadia Cogno Fissore.

“Tajarin, Piemontese dialect for tagliolini, is a thin, handmade pasta that has been famous for centuries in the region, as mothers have passed down their recipes to their children. While there are variations, the classic tajarin is made from 30 egg yolks (I have to cheat on my diet for a few days when I’m in the region), and is topped with a number of sauces and meats, ranging from veal and pork sauce to sage, and is often served with porcini mushroom ragu.”

Nadia Cogno Fissore, co-propietor, Elvio Cogno, Novello – “I was one year old when my grandmother made tajarin at home from our eggs from our hens. Every Sunday, we ate tajarin and truffles.”

“Our relationship with our family is that we meet every Sunday to celebrate our food culture, the best in the world. This starts at an early age.

“Our life style, our hearts, our best remembrances: on Sunday after the mass we ate in our grandparents house with all the family. We ate vitello tonnato, bagna cauda, tajarin, coniglio (rabbit). We drank Dolcetto, Barbera, Barolo and we sang all together.

“Such great time! Beautiful!”