Tajarin is a fresh, long pasta made using egg in the dough. The first definite evidence of this pasta places it on Piemonte tables already in the 15th century. The word Tajarin comes from tajé i.e. to cut: the recipe requires blending a kilo of flour and 30 egg yolks with some water, the resulting dough is then rolled out flat, folded and cut into thin 1 cm strips.