History
Agnolotti del plin originated in farming Langhe, Roero and Monferrato in the 19th century to use leftover roasted veal, pork or rabbit (often with cabbage or escarole). Plin is Piedmontese dialect for the small pinch that closes each tiny square. There is no single recipe; each family adds its own touches and meat combinations. The dish has spread from Alba and Asti to every osteria in Piedmont as the regional pasta canon.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Gluten, Egg
Make it at home
Ingredients
- 300g 00 flour, plus extra for dusting
- 5 large eggs, plus 2 yolks
- 200g roasted veal or pork shoulder, leftover, finely chopped
- 100g cooked Savoy cabbage or escarole, drained and chopped
- 60g Parmigiano Reggiano, grated
- 30g fresh breadcrumbs
- 1 small egg, beaten, for filling binding
- Nutmeg, salt, black pepper
- 100g unsalted butter
- 8 sage leaves
Method
- Make pasta dough: mix flour, eggs and yolks; knead 10 minutes until smooth, rest wrapped 30 minutes.
- For the filling: chop the meat very finely with the cooked greens; mix with Parmigiano, breadcrumbs, the beaten egg, a grate of nutmeg, salt and pepper.
- Roll the dough thinly in two long strips. Pipe small filling mounds in a line on one strip, 1 cm apart.
- Cover with the second strip; press a finger between each mound to pinch and seal (the plin).
- Cut between pinches with a fluted wheel into small squares; lay on a floured tray.
- Cook agnolotti in salted water for 2 to 3 minutes until they float.
- Meanwhile melt the butter in a wide pan with sage leaves until just nutty; toss the drained agnolotti and serve immediately.
Tip from the editors. Sealing is the make-or-break: too much filling and they burst, too little and they go flat. Pipe small mounds.
Where to eat agnolotti del plin
Agnolotti del Plin in Turin
Consorzio ★ 4.5
Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a fine-dining wine list. Agnolotti del plin, finanziera ravioli, deep cellar.
Book1 to 2 weeks ahead
Tre Galline ★ 4.4
Tre Galline in Turin's Quadrilatero has run an inn on this street since the mid-XVI century. Bollito misto trolley, battuta of Fassona, vitello tonnato.
Book1 to 2 weeks ahead
Pastificio Defilippis ★ 4.6
Pastificio Defilippis on Via Lagrange in Turin has rolled handmade pasta since 1872, opened by a Savoy chef. Agnolotti are the order, open seven days.
Le Vitel Etonne ★ 4.3
Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.
SignatureVitello tonnato (multiple cuts), Agnolotti del plin, Tajarin
More cities are in research. Want agnolotti del plin covered somewhere specific? Tell us where you want to eat.