Fresh pasta

Fresh and Stuffed Pasta: traditional dishes for celebrations

Ravioli del Plin

The Ravioli del Plin are small pockets of fresh pasta filled with meat or vegetables. Their name comes from “plin,” the pinch used to seal them by hand. They can be served with butter and sage, roast gravy, or immersed in broth. The dough is thin and delicate, and the filling varies depending on family or seasonal traditions. They are a classic of Piedmontese cuisine, often prepared for holidays.

Tajarin

Tajarin are thin egg tagliatelle made with a dough rich in egg yolks. Their silky texture and delicate flavor make them perfect with condiments such as meat ragu or the prized White Truffle of Alba. The traditional recipe calls for up to 40 egg yolks per kilogram of flour, giving the pasta a deep golden color. They are served in generous portions and are a highlight of autumn menus at Langhe trattorias.