93 year old Ida shows us how to make tajarin; this is the Piemontese word for tagliolini, or very fine pasta ribbons. She dresses the pasta with the pan juices from a meat braise, or sugo di arrosto, which is both frugal and delicious.
And to ring the changes, she then adds some tomato passata, which for her, turns the condimento or dressing into sugo di carne, or meat sauce. It’s a kitchen short cut for when you don’t want to start a sugo from scratch!
This is the second pasta she made for us – also check out her agnolotti pasta.
