Tajarin are the unforgettable fresh egg-yolk noodles of the Piemonte, the heart of white truffle country. The noodles are almost saffron coloured due to the local chicken egg yolks. The secret are local producers who on average 80 eggs per day. There is a culinary bravura to making tajarin, which includes up to as many as 40 egg yolks per kilo of flour. Making handmade noodles is definitely something special and when you are slicing fresh white truffles it is magical.