📝 About This Recipe
Hailing from the Langhe region of Piedmont, Italy, Agnolotti del Plin are tiny, delicate parcels of pasta filled with a rich, savory trio of roasted meats. The name 'Plin' refers to the signature 'pinch' required to seal the pasta, creating a small pocket that captures the sauce perfectly. This recipe is a labor of love, offering a sophisticated balance of silky egg dough and a melt-in-your-mouth braised filling that embodies Italian farmhouse elegance.
🥗 Ingredients
The Pasta Dough
- 400 grams Tipo 00 Flour (extra for dusting)
- 10-12 Egg Yolks (large, high-quality yolks for a rich golden color)
- 1-2 Whole Eggs (as needed to bind the dough)
The Meat Filling
- 300 grams Beef Chuck or Brisket (cut into cubes)
- 300 grams Pork Loin or Shoulder (cut into cubes)
- 200 grams Veal or Rabbit Meat (traditional for a lighter texture)
- 200 grams Spinach (blanched, squeezed very dry, and chopped)
- 100 grams Parmigiano Reggiano (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Dry White Wine (like Gavi or Arneis)
- 1 cup Onion, Carrot, and Celery (finely diced mirepoix)
The Sauce and Garnish
- 100 grams Unsalted Butter (high-quality European style)
- 8-10 pieces Fresh Sage Leaves
- 1/2 cup Beef Braising Liquid (reserved from the meat filling)
- 1 small Black Truffle (optional, for shaving over the top)
👨🍳 Instructions
-
1
Begin the filling: In a heavy-bottomed pot, sear the beef, pork, and veal in olive oil over medium-high heat until browned on all sides. Remove the meat and set aside.
-
2
In the same pot, add the diced onion, carrot, and celery. Sauté until softened, then deglaze with white wine, scraping up the brown bits (fond) from the bottom.
-
3
Return the meat to the pot, add a splash of water or stock to halfway cover the meat, cover, and simmer on low for 2.5 to 3 hours until the meat is falling apart.
-
4
While the meat braises, make the dough: Mound the flour on a wooden board, create a deep well, and add the egg yolks. Incorporate the flour slowly with a fork until a shaggy mass forms.
-
5
Knead the dough by hand for 10 minutes until smooth, elastic, and silky. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
-
6
Finalize the filling: Drain the braised meat (reserve the liquid!). Finely grind the meat and the blanched spinach together using a meat grinder or food processor. The texture should be fine but not a paste.
-
7
Mix the ground meat with Parmigiano Reggiano, nutmeg, salt, and pepper. Add a tablespoon of the braising liquid if the mixture feels too dry. Transfer to a piping bag.
-
8
Roll the pasta: Using a pasta machine, roll a piece of dough into a very thin, translucent sheet (setting 7 or 8 on most machines).
-
9
Pipe small, hazelnut-sized dots of filling along the lower half of the pasta sheet, spaced about 1 inch apart.
-
10
Fold the top half of the pasta sheet over the filling. Press down firmly between the mounds of filling to remove air bubbles.
-
11
The 'Plin': Using your thumb and forefinger, pinch the pasta between each mound of filling to create a seal. Then, using a fluted pasta cutter, cut along the length of the sheet and then across each pinch to separate the agnolotti.
-
12
Cook the pasta: Bring a large pot of salted water to a gentle boil. Drop the agnolotti in; they are done when they float to the surface (usually 2-3 minutes).
-
13
Prepare the sauce: In a large skillet, melt the butter with the sage leaves until the butter begins to foam and smells nutty. Add a splash of the reserved braising liquid to emulsify.
-
14
Toss the cooked agnolotti gently in the sage butter sauce for 30 seconds to coat thoroughly.
-
15
Serve immediately in warmed bowls, garnished with extra Parmigiano and optional shaved truffles.
💡 Chef's Tips
Ensure the spinach is squeezed incredibly dry; any excess moisture will make the pasta soggy from the inside. The dough must be rolled very thin—you should be able to see the shadow of your hand through it. Don't overfill the agnolotti; a small amount of filling ensures the characteristic 'pinch' shape holds during boiling. If the dough feels too dry while kneading, add a teaspoon of water at a time; if too wet, dust with a little more flour. To store, freeze the agnolotti in a single layer on a baking sheet before transferring to a bag.
🍽️ Serving Suggestions
Pair with a robust Piedmontese red wine like Nebbiolo or Barolo to cut through the richness of the meats. Serve as a 'Primi' course followed by a simple roasted veal or braised beef. For a traditional touch, serve a few pieces 'al tovagliolo' (on a white napkin) without sauce to appreciate the pure flavor of the pasta. Start the meal with a light antipasto of Vitello Tonnato. A side of roasted root vegetables provides a nice textural contrast.