Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
- 8 1/3 cups (1 k) fine white flour
- 30 egg yolks
- A pinch of salt
I put traditional in quotes, because Giovanna Giordano, who supplied the recipe, notes that the lavish use of egg yolks is relatively recent. In the past, when eggs were seasonal, they were a valuable commodity, and many people simply did without, using water instead (especially farmers, who preferred to sell their eggs for cash -- more on the peasant diet). Feel free to reduce the number of yolks and use whole eggs instead, but keep in mind that you will want an egg or the equivalent volume of egg yolks per cup (100 g) of flour (more on the evolution of the Italian diet).
Tajarin are divine (and aphrodisiacal) served with sweet butter, a liberal dose of freshly shaved white truffles, and a light dusting of grated Parmigiano. They're also quite nice with unsalted butter and grated cheese, or with meat sauce.