Agnolotti del plin: here is one of the best fresh filled pasta!
A bit of history
This dish boast ancient origins, in fact, we find “agnolotti” in a recipe of 1846, from a Chef living in Turin.
In the past they served the agnolotti “inside a napkin”: once cooked and drained. So that they did not lose softness. They consumed agnolotti without seasoning, to enhance the taste of the filling. Only sometimes they served them with a light broth, separately in a cup, or with red wine.
The name agnolotti seems to derive from a term of the Piedmontese dialect “anulòt”, indicating a ring-shaped tool used to prepare homemade agnolotti. In fact, once this traditional egg pasta was round and only later took the typical shape.
It is, in fact, the characteristic closure at the origin of the name. Although each family has its own interpretation of the filling, the closure is always the same: the shape is rectangular and you’ve to make a small pinch; that’s exactly the famous PLIN!
How to prepare Agnolotti
It is a rather laborious preparation because it includes processing also for the filling. In fact, once cooked, you’ve to wait some minutes for the filling to cool, then you’ll chop it.
Anyway, it’ll be one of the most delicious Italian fresh filled kinds of pasta that you are going to taste.
Since it’s really appreciated fresh pasta, it’s requested in our cookery courses and when someone calls me as a private chef.
So, if you’re lucky enough to come in Tuscany, maybe on Summer vacations, you can call me to teach you how to prepare Agnolotti del plin. My company is Cuoche in Vacanza (Italian for Chefs for your vacation) and we come directly to your holiday home to run private cooking classes or dinners.
Well, a fresh filled pasta cooking class is often requested, and I can assure you that you’ll be able to replicate delicious pasta dishes once came back to your country.
The VIDEO below explains very well how to fold and shape agnolotti del plin!
The dough is then prepared, placing the flour in a fountain on a pastry board and adding the eggs.
You can find the RECIPE for fresh pasta clicking HERE.
Once spread it in a thin sheet, proceed to shape the “Plin”, preventing the dough to harden.
Well, now form small stuffing hazelnuts with the fingers and place them on the dough sheet about one centimeter from the edge and at the distance of 1 centimeter from each other. Fold the edge of the sheet on the row of small piles of filling and make it adhere longitudinally, with a slight pressure of the fingers. Therefore, cut the row of Plin with a pasta wheel.
Then cut the dough into a pinch (this is the PLIN), to weld the filling. With the wheel, separate the small “agnolotti” one from the other and leave them to rest for a couple of hours, so that they dry slightly.
What about the Sugo d’Arrosto Sauce?
Sugo d’arrosto (Italian for gravy roasted sauce) is the name the here in Italy we give to a wonderful, delicious sauce that you can make with the meat from the filling of agnolotti.
Furthermore, you can use this exquisite sauce to season the agnolotti. That’s why I often cook more meat and make more filling. In fact, you’ve just to take the stuffing (parmesan excluded) already minced and add some broth (max 2 or 3 tbsp) to this. You can also add 1 tbsp of extra virgin oil if you like. You’ll obtain a light colored sauce.
Well, season the agnolotti with this gravy and be ready to taste one of the most delicious Italian gravy.
Depending on the area, the filling may have some variations; in the Langhe and Monferrato, for example, in addition to veal and pork, the rabbit is added and they put also cabbage or escarole. This is exactly what I usually do…I love the sauce with the 3 kinds of meat.
Perfect Sauces for Agnolotti (apart from Sugo d’Arrosto of course)
The Original Ragu Meat Sauce
Save and Print the recipe!
- 8 oz (250 gr) Veal
- 8 oz (250 gr) Pork
- 8 oz (250 gr) Rabbit
- 1 Rosemary sprig
- 1 carrot
- 2 sage leaves
- 1 onion
- 1 celery stalk
- 750cl vegetable stock
- ½ glass white wine
- to taste butter
- 2 cloves of garlic
- to taste extra virgin olive oil
- to taste parmesan
- 1 small cabbage or a bunch of escaroles
- THE DOUGH:
- 4 eggs
- 1 lb (400gr) of wheat flour
- Put the veal in a large saucepan with oil and butter, let it brown for 5-6 minutes;
- add the pork and let it brown for 5 minutes,
- then add the rabbit and let it brown for 5 minutes.
- While the meat browns, peel the onion, wash and clean the celery and escaroles and peel the carrot, then chop everything and put the vegetables in the saucepan of the meat along with 2 sage leaves and 1 sprig rosemary.
- Cook for 7-8 minutes, then blend with the white wine and let the alcohol evaporate.
- At this point, season with salt and pepper, pour in vegetable stock and cook with the lid for at least 1 hour and a half at a very low heat.
- Once the cooking time has elapsed, chop this filling by adding 3 tablespoons of grated Parmigiano Reggiano and leave it slightly to cool.
- THE PASTA DOUGH
- Make the dough with four egg yolks and 400 grams of flour and then roll into thin sheets that will not let it dry. From time to time put on the sheet in a row a few stacks of stuffing at a distance of three centimeters from each other, leaving an empty border under the row of piles so that it can then be folded over the small piles of stuffing covering them.
- Press your fingers around the piles. Then cut them with a pasta cutter to obtain small squares.
- Put the agnolotti to dry on lightly floured napkins.
- Boil them in plenty of salted water for a few minutes, drain them well and season them
- ROASTED GRAVY SAUCE (SUGO D'ARROSTO)
- Take a bit of filing (before putting parmesan) and mix this with 2 or 3 tbs of broth. You can add also 1 tbsp of extra virgin oil if you like. Taste it, the gravy roasted sauce is ready to season your agnolotti!