dinner · everyday
Agnolotti del plin
Tiny pinched Piedmontese pasta filled with roast meats and greens, served with butter-sage or roast juices.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make a yellow pasta dough and rest 30 minutes.
-
2
Grind meats with greens, Parmesan, egg and nutmeg.
-
3
Roll thin strips, pipe hazelnut-size dots along the edge, fold over and pinch ('plin') between each.
-
4
Cut apart with a fluted wheel so each pouch closes.
-
5
Boil 2–3 minutes; toss in sage butter with Parmesan.
