Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. Tajarin are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide. Cutting them so thin is a demonstration of skillness of the cook and in the past every woman who frequented a kitchen (i.e. all but the wealthy) learned this art for sure.
Tajarin are typically served with butter and truffles (tajarin ai tartufi), with mushrooms (tajarin ai funghi) or with meat roast sauce (tajarin al sugo di arrosto), but also with tomato and sausage sauce (tajarin al ragù di salsiccia).