Tajarin Oro e Nero:...Tajarin Oro e Nero: 40-Yolk Pasta with 36-Month Parmigiano Emulsion and Burnt Onion Dust

A luxurious, Michelin-caliber take on the classic Piedmontese tajarin. Paper-thin golden ribbons are tossed in a high-velocity cheese emulsion and finished with the deep umami of charred onion and fresh black truffle.

Ingredients

Cooking Instructions

1. 01

   To create the 'Nero' (Black) dust: Char the onion petals in a dry cast-iron skillet over high heat until completely blackened. Dehydrate in a low oven (60°C/140°F) for 4 hours until brittle, then grind into a fine powder using a spice grinder. Sieve and set aside.

2. 02

   Prepare the dough: Mound the flour on a marble surface, create a deep well, and add the egg yolks. Incorporate slowly with a fork, then knead by hand for 10-12 minutes until the dough is silky and elastic. Wrap in film and rest at room temperature for at least 45 minutes.

3. 03

   Roll the pasta: Using a pasta machine, roll the dough to the thinnest possible setting (approx. 0.5mm). Hand-cut into extremely fine ribbons, about 1mm wide (Tajarin). Dust with a little flour and form into small nests.

4. 04

   Make the 'Oro' (Gold) emulsion: In a wide sauté pan, bring the vegetable broth to a light simmer. Lower the heat to the minimum and whisk in the grated Parmigiano-Reggiano one handful at a time. Once incorporated, use an immersion blender to mount the cold butter into the sauce until it becomes a stable, glossy, and aerated emulsion.

5. 05

   Cook the pasta: Drop the Tajarin into a large pot of boiling, heavily salted water. Cook for only 60-90 seconds until al dente.

6. 06

   Finish: Transfer the pasta directly into the cheese emulsion using tongs. Gently toss over low heat, adding a splash of pasta water if needed to achieve a 'mantecatura' that perfectly coats every strand.

7. 07

   Plating: Twirl each portion into a tight, tall nest in the center of a warm shallow bowl. Lightly dust one side of the pasta with the burnt onion powder. Shave the fresh black truffle generously over the top and finish with a tiny pinch of Maldon salt.