/Mauro Musso's Casa dei Tajarin

Mauro Musso's Casa dei Tajarin

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.

2016-01-09T13:34:15+00:00 January 19th, 2011|Categories: Carbs, Food & Wine, Gastronomic Traditions|8 Comments


  1. Mamma Parla January 19, 2011 at 9:27 pm - Reply

    I love the simplicity and earthiness of this recipe. Will try it w/vermicelli from Pastificio (which I am horading!). Guess that I will have to wait for a sampling of Mauro’s which sounds deliziosa! Oh, and thx for the recipe…do you serve with grated pecorino as well?

  2. Lorenzo January 21, 2011 at 3:05 am - Reply

    I tasted it while in Italy not long ago, it’s a great product! I only wish it would at some point be available in the US. Best of luck to Mauro Musso!

  3. Andrea January 21, 2011 at 9:46 am - Reply

    Mauro e’ un grande! Grazie Katie.

  4. Sarah May January 26, 2011 at 4:18 pm - Reply

    I am glad I am not the only one who eats this much pasta. Luckily I have the Crohn’s disease, so it is in and out for me!! Otherwise I’d be a fat cow!!!

    I love pasta with hazlenuts. What a great idea!

  5. Katie February 3, 2011 at 1:26 am - Reply

    @Mamma Parla no cheese, just ground hazelnuts and olive oil. The pasta has aromatic herbs in it and I followed Mauro’s advice and dressed it lightly, and in a way that would enhance the flavor of the pasta rather than cover it. Mauro will likely be coming to Rome for another tasting in March and I’ll be sure to buy some more pasta for us to make when you come to visit!

    @Lorenzo It would be great if this pasta went abroad. It is such a unique product and should be known everywhere!

    @Andrea e’ vero! grazie a te!

    @Sarah May if you have better luck with certain flours/brands over others, this one might be worth checking out. MM’s products are highly digestible and I know he consults the work of Prof. Dott. Luciano Pecchiai when developing his products.

  6. […] personality and worldview, not just the facts regarding their business. The first subject is Mauro Musso of Casa dei Tajarin. The text will be in English (above) and Italian (below). […]

  7. […] already written about Mauro and his small pasta company Casa dei Tajarin, but on Monday I visited his labortorio for the first […]

  8. linda ballard October 5, 2012 at 5:52 pm - Reply

    In looking for Casa dei Tajarin pasta I came across your site. I have a specialty food store in Illinois USA and am trying to find a source to import this pasta.

    Perhaps you can help? Do you know of an exporter or perhaps a contact?
    Thank you!
    Linda Ballard

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