Agnolotti del Plin
Tiny pinched Piedmontese egg pasta parcels filled with three slow-braised meats, traditionally served in rich roasting juices.
- Prep
- 60 min
- Cook
- 75 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 560 kcal
Equipment
- •Pasta rolling machine
- •Fluted pasta wheel
- •Heavy-based casserole pot
- •Piping bag
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 20 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 560 kcal
Instructions
- 1
Brown the beef, pork, and rabbit in 20 g of foaming butter over medium-high heat until deeply caramelised.
- 2
Add the shredded cabbage and white wine, cover tightly, and simmer gently over low heat for 1 hour until tender.
- 3
Transfer the braised meats and cabbage to a cutting board, reserving all pan juices in the pot for later.
- 4
Mince the cooked meat and cabbage very finely using a sharp knife or meat grinder.
- 5
Stir the minced mixture with 1 egg, Parmigiano Reggiano, nutmeg, and a pinch of salt until smooth and cohesive.
- 6
Knead the flour, 3 whole eggs, and 2 yolks into a firm, silky pasta dough, then rest covered for 30 minutes.
- 7
Roll the rested dough through a pasta machine into paper-thin translucent sheets.
- 8
Pipe hazelnut-sized mounds of filling in a straight line along the sheet, leaving 2 cm between each mound.
- 9
Fold the bottom edge of pasta over the filling, pressing out any trapped air pockets with your fingertips.
- 10
Pinch the pasta firmly between each mound using your thumb and index finger to create individual sealed pockets.
- 11
Cut along the top seam and slice between the pinches using a fluted pasta wheel to release each agnolotto.
- 12
Boil the agnolotti in salted water for 2 to 3 minutes, then toss gently with the warm reserved pan juices and remaining butter.
Chef's tips
Roll the pasta sheets exceptionally thin so the double-folded edges do not become tough when cooked. Work with small sections of dough at a time and keep the remainder tightly wrapped to prevent drying.
Ingredient substitutions
- rabbit meat → boneless chicken thighs or veal shoulder
- savoy cabbage → escarole or Swiss chard leaves
Storage
Freeze raw agnolotti in a single layer on a floured tray before bagging for up to one month.
Reheating
Cook frozen agnolotti directly in boiling salted water without thawing for an extra minute.
Common mistakes to avoid
- •Rolling the pasta too thickly, which leaves the pinched folds raw and chewy.
- •Leaving air trapped inside the parcels, causing them to burst open during boiling.
- •Discarding the pan drippings rather than reducing them for the finishing sauce.
Serving suggestions
Cooked Agnolotti del Plin?
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