🇮🇹 Italy · Food
Agnolotti del Plin
By eatmundo · July 7, 2026
🇮🇹 ITThese delicate, pinch-sized pasta parcels from Piedmont are traditionally filled with roasted meats and vegetables, often served simply with butter and sage. Their name, 'plin', refers to the characteristic 'pinch' used to seal them.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the filling, finely chop 1/2 small onion, 1/2 small carrot, and 1/2 stalk celery. In a large pan, heat 1 tablespoon of olive oil over medium heat and sauté the vegetables until softened, about 5-7 minutes. Add 200g ground beef and 100g ground pork, breaking it up with a spoon, and brown thoroughly.
- 2
Pour in 50ml red wine and let it evaporate completely, scraping up any browned bits from the bottom of the pan. Stir in 100ml beef broth and simmer for 20 minutes until the liquid is mostly absorbed. Allow the meat mixture to cool completely.
- 3
Blanch 50g fresh spinach in boiling water for 1 minute, then drain and squeeze out all excess water. Finely chop the spinach and add it to the cooled meat mixture. Stir in 50g grated Parmesan cheese and 30g breadcrumbs. Season with salt and pepper to taste. Mix well to combine.
- 4
For the pasta dough, on a clean surface, create a mound with 300g flour. Make a well in the center and crack 3 large eggs into it. Using a fork, gradually incorporate the flour into the eggs, then knead by hand for 10-15 minutes until the dough is smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes at room temperature.
- 5
Divide the rested dough into 3-4 portions. Using a pasta machine, roll out each portion into very thin sheets, about 0.5mm thick. Aim for strips approximately 5-7 cm wide. Place small spoonfuls of the meat filling (about 1/2 teaspoon each) in a line along the lower edge of one pasta strip, leaving about 1.5-2 cm between each mound.
- 6
Fold the upper part of the pasta strip over the filling, aligning the edges. Gently press down around each mound of filling to remove any air, then use your thumb and forefinger to 'plin' (pinch) the pasta between the fillings to seal them tightly and create the characteristic shape. Use a fluted pasta wheel or a knife to cut along the folded edge and between the 'plin' sections to separate the agnolotti.
- 7
Bring a large pot of generously salted water to a rolling boil. Carefully drop the agnolotti into the boiling water and cook for 3-4 minutes, or until they float to the surface and are tender yet still slightly firm (al dente).
- 8
While the pasta cooks, melt 50g butter in a large skillet over medium heat. Add 6 fresh sage leaves and let them infuse into the butter, cooking until the butter turns a light golden brown and smells nutty, about 2-3 minutes. This 'burro e salvia' sauce is classic.
- 9
Using a slotted spoon, transfer the cooked agnolotti directly from the boiling water into the sage butter sauce. Toss gently to coat. Serve immediately, perhaps with a dusting of extra Parmesan cheese if desired. Enjoy the exquisite taste of Piedmont!
Frequently Asked Questions
Which specific cuts of beef and pork are recommended for the "arrosto" filling in Agnolotti del Plin?+
For the beef, a flavorful cut like chuck roast or brisket is ideal, while pork shoulder or loin provides the best texture and richness for the traditional roast filling. These cuts benefit from slow cooking, yielding a tender and savory filling.
How thin should the pasta dough be rolled for authentic Agnolotti del Plin?+
The dough should be rolled exceptionally thin, typically to the second-to-last or last setting on a pasta machine (around 0.5-0.7 mm). This delicate thickness ensures the pasta doesn't overpower the rich filling and cooks quickly.
What is the significance of the "plin" and how is it correctly performed when shaping Agnolotti del Plin?+
The "plin" is the signature pinch that seals and gives the agnolotti their distinctive small, ruffled shape. To perform it, pinch firmly between your thumb and forefinger along the filling, separating each agnolotto from the strip.
What is the ideal cooking time for fresh Agnolotti del Plin, and how do you determine their doneness?+
Fresh Agnolotti del Plin cook very rapidly, typically in 2-4 minutes in generously salted boiling water. They are done when they float to the surface and are tender with a slight al dente resistance, signaling they are ready to be sauced.
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