Artisan Tajarin

Our Tajarin is a tribute to the Piedmontese tradition .

Forget industrial extrusion: we start with carefully rolled dough , just like our grandmothers did to preserve authenticity.

The dough, made exclusively with the highest quality Italian durum wheat semolina , is then slowly drawn using a bronze die .
This fundamental step gives Tajarin its unmistakable roughness and porosity, perfect for capturing every drop of sauce.

Slow Drying: The Secret of Flavor

After cutting, the taglioli are hung by hand on traditional canes and left to rest and dry for a long period: 15-18 hours .
This is the time needed—with gentle, controlled heating—to set the structure and concentrate the flavor.