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Tajarin with Mushroom Ragu`

Tajarin is the Piedmontese dialect name for a type of fresh egg pasta, also known as  tagliolini or tagliarini (thin strands like spaghetti) , a childhood favourite that mamma still makes. Traditionally made only with egg yolks using a very high ratio of egg to flour (between 20 or more yolks to one kilo of flour). Yes, seemingly a lot of eggs, making them rich and wholesome. The number of eggs used however can vary according to recipes within the regions and generally what one would have on hand.  Some only use the yolks, while others use the whole egg or a combination of both.  The more common rule with egg pasta is one egg per 100 g of flour per person. Apart from having a high ratio of eggs,  Tajarin are traditionally cut by hand very finely once the sheet of pasta has been rolled out using a rolling pin, or more conventionally by machine, and enjoyed with many varied condiments. Oretta Zanini de Vita in her Encyclopedia of Pasta , recounts how they were a favourite of Victor Em

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