I eat a lot of pasta. It’s only 4pm and I’ve already had three plates. Aside from beer and wine, it’s the only thing I always have at home. At the moment, I have a pretty serious stock of the high quality durum wheat pastas of Pastificio dei Campi, Benedetto Cavallieri, Setaro, and Verrigni. They are all great (and all proof that I am an obnoxious pasta snob), but there is a smaller producer which I have been fixated on lately: Casa dei Tajarin.
Casa dei Tajarin was founded by Mauro Musso, a man who is completely and totally dedicated to producing natural, healthy, and digestible pastas using only the highest quality ingredients. I met Mauro in November at Beppe e I Suoi Formaggi in Rome, where I was struck by his contagious passion for quality. His thin hand made pasta utilizes the finest flours which are sourced from Mulino Marino, Italy’s premier heritage grain supplier. Mauro blends Mulino Marino’s kamut, buckwheat, rye, and enkir (aka Triticum monococcum or einkorn) flours to produce his tajarin. The result is a pasta in which the natural characteristics of the flour really shine through. They are highly digestible, supremely healthy, and best served with a simple condiment like butter or oil.
I like to make the aromatic herb pasta (500g around €10 at Beppe e I Suoi Formaggi) with olive oil and toasted hazelnuts. It’s a simple and tasty recipe. Here’s how to do it:
Bring 7L of water to a boil. Salt the water and add one 500g packet of tajarin. Cook for three minutes; no need to stir–this pasta doesn’t stick together! Drain and toss gently with olive oil or butter until thoroughly coated. Dust with ground toasted hazelnuts and serve.