Agnolotti del plin are tiny pinched-pasta squares filled with leftover roast meat, from Langhe and Monferrato in Piedmont. Served with butter and sage, or with their own sugo.

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.

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Make it at home

Serves 43 hrAdvanced

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

  1. Make pasta dough: mix flour, eggs and yolks; knead 10 minutes until smooth, rest wrapped 30 minutes.
  2. 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.
  3. Roll the dough thinly in two long strips. Pipe small filling mounds in a line on one strip, 1 cm apart.
  4. Cover with the second strip; press a finger between each mound to pinch and seal (the plin).
  5. Cut between pinches with a fluted wheel into small squares; lay on a floured tray.
  6. Cook agnolotti in salted water for 2 to 3 minutes until they float.
  7. Meanwhile melt the butter in a wide pan with sage leaves until just nutty; toss the drained agnolotti and serve immediately.

Editor tip. Sealing is the make-or-break: too much filling and they burst, too little and they go flat. Pipe small mounds.

Common allergens: Gluten, Egg.