An iconic dish from Piedmont, agnolotti del plin takes its name from the regional dialect for "pinch," which is how the pasta is made. To form each agnolotto, you pinch two sheets of pasta together, or "fare il plin," to create small pouches. Here they come with a traditional sage-and-butter sauce. For best results, enjoy with a robust glass of Barolo.
Ingredients for 6 people
For the Agnolotti Dough
- 3 cups all-purpose flour
- 3 whole large eggs, plus 3 egg yolks
For the Agnolotti Filling
- 1 tablespoon butter
- 1 garlic clove, thinly sliced
- 1 sprig fresh rosemary, leaves only
- 1 pound ground veal shoulder
- 1 pound ground pork
- 1 ½ pounds spinach, washed, and spun-dry, roughly chopped
- ¾ cup freshly grated Parmigiano Reggiano DOP
- 3 large eggs
- Freshly-grated nutmeg, to taste
- Salt and freshly ground black pepper
For the Dish
- 1 teaspoon salt, plus more for pasta water
- 8-10 tablespoons butter
- 10 sage leaves
- 1 cup grated Parmigiano Reggiano DOP
- 1 fresh white truffle (optional)
How to make Agnolotti del Plin
- Start the dough. Sift the flour and mound 3 cups of it in the center of a large wooden cutting board. Make a well in the middle and add the eggs. Beat the eggs with a fork and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain its shape. The dough comes together when half of the flour is incorporated.
- Knead and rest. Knead the dough with both hands, using your palms, for about 15 minutes. Add any remaining flour if needed to create a cohesive mass. Remove the dough from the board, then scrape up and discard any leftover bits. Lightly reflour the board and knead for 6 more minutes. The dough should be elastic and a little sticky. Wrap it in plastic and let it rest for 30 minutes at room temperature.
- Brown the meat. Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. In a 12-inch saucepan, heat 1 tablespoon of butter over high heat until hot but not smoking. Add the garlic and rosemary and cook until the garlic is light golden brown, about 5 minutes. Add the veal and pork and brown the meat on all sides, stirring occasionally, for 8 to 10 minutes. Season with salt and pepper to taste. Let the meat begin to caramelize a bit.
- Finish the filling. Cook the spinach in the boiling water for 1 minute, then drain it well and add it to the meat. Stir in the Parmigiano Reggiano DOP, eggs, a pinch of nutmeg, and salt and pepper to taste. Mix with a wooden spoon until well combined, then set aside.
- Roll the dough. Cut the dough into 3 equal pieces. Re-wrap 2 pieces in plastic wrap and set them aside. On a lightly floured surface, roll the unwrapped piece with a floured rolling pin until it is 1/8-inch thick. You can also use a pasta machine on its thinnest setting.
- Fill and seal. Lay the pasta sheet on a lightly floured surface with a long side facing you and trim the edges so they are straight. With a tablespoon, place equal spoonfuls of filling along the bottom half of the sheet, leaving a 1½-inch border of dough at the bottom and sides and spacing the dollops about 1½ inches apart. Pull the top edge of the pasta up and over the filling so the dough forms one large pocket over the dollops. Gently mold the pasta over the filling and press lightly with your index finger to seal the edge to the sheet. Do not drag your finger along the dough, or you risk ripping it. When sealed, about ½-inch of excess dough should be visible along the bottom of the mounds. Seal tightly, pressing out any pockets of air, then seal the left and right ends of the dough.
- Shape and cut. Starting at one end, place the thumb and forefinger of each hand together as if to pinch something. Leave about 1 inch of space between your hands, hold your fingers vertically and pinch the filling in 1-inch increments, leaving about ¾ inch of pinched area between each pocket. Run a sharp knife or crimped pastry wheel along the bottom edge of the folded dough to separate the strip of filled pockets from the rest of the sheet, without cutting too close to the filling. Separate the agnolotti by cutting through the center of each pinched area, rolling the pastry wheel away from you. Working quickly, place the agnolotti on a baking sheet dusted with a thin layer of cornmeal, without letting them touch. Repeat with the 2 remaining pieces of dough until all the filling is used. Let the shaped agnolotti rest for 24 minutes.
- Cook the agnolotti. Bring 6 quarts of salted water to a boil. Add the fresh agnolotti, stirring gently, and cook for 3 to 4 minutes, or until they bob on the surface.
- Make the sauce. Meanwhile, melt the butter in a saucepan over medium heat. Lay the sage leaves in the pan and heat until the butter is sizzling gently. Toast the leaves for about 1 minute, then remove them. Add 1 cup of water to the butter, swirl the pan and simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat.
- Toss and serve. Drain the agnolotti and add them to the sauce in the pan. Toss and cook for about 1 minute over medium heat, until the sauce is bubbling. Remove the pan from the heat and add the grated cheese.
Tips
Working with the dough
- The dough should be elastic and a little sticky after kneading.
- Leave about ¾ inch of pinched area between the pockets so the agnolotti do not come unsealed when separated.
- Keep the cut away from the filling, since cutting too close risks breaking the seal.
- Dust the baking sheet with cornmeal and keep the agnolotti from touching to prevent sticking.
Serving in broth
For a brothy version, make a flavorful broth with leftover Parmigiano Reggiano rinds.
