Agnolotti del Plin
Piedmont's most celebrated pasta — agnolotti del plin (plin means pinch in Piedmontese dialect), tiny hand-pinched parcels filled with the famous roasted meat filling: braised beef, pork and rabbit with Parmesan and nutmeg. Traditionally tossed simply in the meat braising juices (sugo d'arrosto) and Parmesan — the pasta itself is the star.
- Total
- 35 min
- Serves
- 6
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Filling: mince all braised meats finely (or pulse in a food processor). Mix with Parmesan, egg, nutmeg, salt and pepper. The filling should be firm.
About 4 min
Pasta: knead flour and eggs into a silky dough; rest 1 hour. Roll paper-thin (setting 6/9 on a pasta machine).
About 9 min
Pipe or spoon tiny mounds of filling (1 tsp each) along the pasta in a row, 2cm apart. Fold the pasta over the filling. Press firmly around each mound.
About 9 min
Use a fluted wheel to cut between each parcel. Pinch each with two fingers — the "plin" pinch is what gives them their name and sealed shape.
About 9 min
Cook agnolotti in salted boiling water 2–3 minutes. Drain; toss in warm braising juices and butter. Serve with Parmigiano.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 20 g
- Fibre
- 2 g
- Sugar
- 3 g
- Sodium
- 620 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.