How to Make Agnolotti del Plin: A Traditional Piedmontese Pasta Dish

 

If you're a fan of fresh pasta and authentic Italian cuisine, then Agnolotti del Plin is a must-try recipe. Originating from the Piedmont region in northern Italy, this dish features delicate pasta parcels filled with a rich meat or vegetable stuffing, typically served with sage butter or a simple meat broth. In this blog post, we’ll guide you through how to make Agnolotti del Plin at home, using British English and under 1000 words – with full SEO optimisation to ensure you find everything you need.

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What is Agnolotti del Plin?

Agnolotti del Plin (pronounced pleen) gets its name from the Italian word plin, meaning "pinch." These tiny pasta parcels are pinched closed by hand, creating a unique shape and a satisfying bite. Traditionally, they are filled with roasted meat, although vegetarian variations are also common.

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Ingredients You’ll Need

For the Pasta Dough:

300g ‘00’ flour (or plain flour)

3 large free-range eggs

A pinch of salt

For the Filling:

200g roasted beef or pork (or a mix)

1 small onion, finely chopped

1 tbsp olive oil

50g spinach or Swiss chard (optional)

1 egg

40g grated Parmigiano Reggiano

Salt and pepper to taste

A pinch of nutmeg

For the Sauce (Optional):

50g unsalted butter

A few fresh sage leaves

Extra grated Parmesan, for serving

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Step-by-Step Instructions

1. Prepare the Pasta Dough

Place the flour on a clean surface or in a large mixing bowl and make a well in the centre.

Crack the eggs into the well, add a pinch of salt, and begin mixing with a fork, gradually incorporating the flour.

Knead the dough by hand for about 10 minutes until smooth and elastic.

Wrap the dough in cling film and let it rest for 30 minutes at room temperature.

2. Make the Filling

Heat olive oil in a pan and gently cook the onion until soft and translucent.

If using greens, blanch the spinach or Swiss chard, squeeze out excess moisture, and chop finely.

In a food processor, blend the roasted meat, cooked onion, greens (if using), egg, Parmesan, salt, pepper, and nutmeg until smooth but still slightly textured.

Set the filling aside in the fridge to firm up while the dough rests.

3. Roll Out the Dough

Divide the rested dough into smaller portions.

Use a pasta machine or rolling pin to roll each piece into thin sheets (about 1-2mm thick).

Try to keep the sheets long and even for easier filling and folding.

4. Fill and Shape the Agnolotti

Place small dollops of filling (about 1 tsp each) along the bottom edge of the pasta sheet, spaced about 2cm apart.

Fold the dough over the filling to form a long roll, pressing down between each mound to seal.

Use your fingers to pinch between the fillings (this is the famous plin).

Cut between the pinches with a pasta wheel or knife to form individual agnolotti.

Dust with flour and set aside on a tray lined with semolina or baking paper.

5. Cook the Agnolotti

Bring a large pot of salted water to the boil.

Gently add the agnolotti and cook for 2–3 minutes, or until they float to the surface.

Drain carefully with a slotted spoon.

6. Prepare the Sauce (Optional)

In a frying pan, melt the butter and add the sage leaves.

Let the butter foam and take on a light golden colour.

Toss the cooked agnolotti gently in the butter sauce.

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Serving Suggestions

Serve your Agnolotti del Plin hot, sprinkled with extra Parmesan cheese. You can also serve them in a light broth (in brodo), which is traditional in Piedmont.

Pair this pasta dish with a glass of Barolo or Dolcetto red wine for an authentic northern Italian experience.

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Tips for Perfect Agnolotti del Plin

Use leftover roast meat to enhance the flavour of the filling.

Make sure the dough is thin but not so fragile that it tears.

Freeze extra agnolotti in a single layer before transferring to a container for easy meals later.

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Final Thoughts

Agnolotti del Plin is more than just a pasta dish – it’s a celebration of northern Italian tradition and craftsmanship. With just a few ingredients and some hands-on care, you can recreate this Piedmontese classic in your own kitchen. Perfect for dinner parties or special occasions, this pasta will impress any guest with its rich flavour and delicate texture.

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--- write ✍️ by foodie Parmod.