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A loose nest of thin, golden, hand-cut tajarin noodles glossy with melted butter on a pale celadon-grey stoneware plate, topped with grated Parmigiano and whole sage leaves, with a wedge of Parmigiano, a fork and a glass of red wine behind on a light oak table

Italian

Tajarin: Piedmont's Egg-Yolk Pasta with Butter and Sage

4 servings · 1 hr 30 min

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