Description:

Agnolotti del Plin is a traditional Piedmontese pasta filled with a mixture of meats and herbs, pinched into small, delicate parcels. This dish is rich in flavor and steeped in Italian culinary tradition.

Cooking Equipment Needed:

  • Pasta roller or rolling pin Large pot for boiling pasta Mixing bowl Saute pan Small spoon or pastry bag for filling pasta Sharp knife or pasta cutter

Ingredients:

  • For the pasta dough:
    300g all-purpose flour
    3 large eggs
    For the filling:
    200g mixed ground meats (pork, beef, veal)
    1 small onion, finely chopped
    2 cloves garlic, minced
    100g spinach, cooked and finely chopped
    50g grated Parmesan cheese
    Nutmeg, salt, and pepper to taste
    For the sauce:
    4 tablespoons butter
    Sage leaves

Cooking Time:

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour 5 minutes

Cooking Steps:

Make Pasta Dough: Mix the flour and eggs until a dough forms. Knead until smooth and elastic, then let rest for 30 minutes.

Prepare Filling: Saute onion and garlic until translucent. Add ground meats and cook until browned. Mix in spinach, Parmesan, nutmeg, salt, and pepper. Cool slightly.

Roll and Fill Pasta: Roll out the pasta dough thinly. Place small teaspoons of filling along the dough, fold over, and pinch to seal, forming small plin.

Cook Pasta: Boil agnolotti in salted water for about 3-4 minutes or until they float to the surface.

Prepare Sauce: Melt butter in a saute pan, add sage, and let it infuse for a minute.

Serve: Toss the cooked agnolotti in the sage butter and serve immediately.