Agnolotti del Plin

Agnolotti del Plin are one of the most iconic expressions of Piedmontese cuisine, deeply rooted in the rural traditions of the Langhe and Monferrato regions. Originally created as a way to use leftover roasted meats, these small, delicate parcels of fresh pasta are named after the plin, the precise pinch of the fingers used to seal each agnolotto by hand.

What sets Agnolotti del Plin apart is their size and refinement: smaller than classic agnolotti, they are meant to be enjoyed in generous quantities. The filling is rich yet balanced, traditionally based on a blend of meats slowly cooked with aromatic vegetables, then finely chopped by hand. The addition of spinach brings freshness, color, and a subtle vegetal note that lightens the filling while preserving its depth of flavor.

These agnolotti are best served simply—tossed in melted butter with sage or dressed with a light meat jus—allowing the craftsmanship of the pasta and the harmony of the filling to take center stage.

Making Agnolotti del Plin is a labor of love, often prepared for special occasions and shared at the table as a symbol of conviviality and tradition. Happy New Year! Buon Anno

AGNOLOTTI DEL PLIN

Total preparation time: 2 -1/2 hours                   Cooking time: 4-5 minutes                    Servings: 4-6

INGREDIENTS

For the pasta dough

400 g (14 oz) all-purpose flour or Italian “00” flour
4 large eggs

For the filling

300 g (10.5 oz) mixed meats (veal, beef and chicken)
150 g (5 oz) spinach
1 small onion
1 small carrot
1 celery stalk
2 tbsp olive oil
1 egg
80 g (2.8 oz) Parmigiano Reggiano, finely grated
Salt, to taste
Freshly ground black pepper, to taste
A pinch of nutmeg (optional)

To serve

80 g (3 oz) unsalted butter
A few fresh sage leaves
A few spoons of meat jus
Extra grated Parmigiano Reggiano

DIRECTIONS

1. Prepare the pasta dough. Place the flour on a clean work surface and form a well in the center. Crack the eggs into the well and beat lightly with a fork. Gradually incorporate the flour until a dough forms. Knead for about 10-15 minutes, until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes
2. Prepare the filling. Wash the spinach thoroughly. Blanch it in boiling salted water for about 1 minute, then drain and cool immediately. Squeeze out all excess water and finely chop. Finely chop the onion, carrot, and celery.

Heat the olive oil in a pan over medium heat and sauté the vegetables until soft. Add the meats and cook until well browned and fully cooked. Season with salt and pepper. Remove from heat and let cool completely. Once cooled, finely chop or mince the meat mixture (traditionally done with a knife). Transfer to a bowl and mix with the chopped spinach, egg, grated Parmigiano Reggiano, and nutmeg if using. Adjust seasoning if needed. The filling should be moist but not wet.
3. Form the agnolotti. Divide the dough into portions. Using a pasta machine or rolling pin, roll the dough into thin sheets (about 1 mm thick). Keep unused dough covered to prevent drying.

Pipe or spoon small amounts of filling in a line along the length of a pasta sheet, leaving space between each portion. Fold the dough over the filling and pinch (plin) between each mound to seal. Cut into small rectangular agnolotti.
4. Cook the agnolotti. Bring a large pot of salted water to a gentle boil. Cook the agnolotti for4-5 minutes, until they float. Melt the butter gently in a pan, adding sage if desired. Drain the agnolotti and toss in the butter. Serve immediately with extra Parmigiano Reggiano. – Paola