Piedmontese Stuffed Pasta - Agnolotti del Plin
Agnolotti are a traditional stuffed pasta from Piedmont, filled with roasted meat and vegetables.
They are typically served with butter or meat juices and are a staple of family celebrations.
Ingredients ( Serves 4 )
Pasta dough
300 g plain flour (00 flour if possible)
3 large eggs
Filling
300 g roasted beef or veal
100 g cooked spinach or cabbage
1 egg
80 g grated Parmigiano Reggiano
Salt and black pepper, to taste
To serve
80 g butter
Fresh sage (optional)
Method
Make pasta dough with flour and eggs. Knead, wrap and rest 30 minutes.
Finely chop meat and vegetables, then mix with egg, cheese, salt and pepper.
Roll dough thin and pipe filling in small lines.
Fold dough, seal and cut into small agnolotti.
Cook in salted boiling water 2–3 minutes.
Toss with melted butter (and sage if using) and serve.
Tips and Variations
Roll the pasta very thin for delicate agnolotti.
The filling should be dry and compact to avoid leaks.
Use leftover roasted meat for the most authentic flavour.
Serve simply, letting the filling shine.
History of Agnolotti
Agnolotti are one of Piedmont’s most iconic stuffed pastas, traditionally prepared for family gatherings and celebrations, often served alongside classic regional dishes such as Veal with tuna sauce and Beef Braised in Barolo Wine.
The name “plin” refers to the pinching motion used to seal the pasta, a technique passed down through generations in rural kitchens across Piedmont.
