Hard3 hours
Where it comes from
Originating from Piedmont, Agnolotti del Plin are known for their signature 'pinch' sealing method, showcasing the region's pasta craftsmanship.
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What goes into it
How it's made
- 1
Prepare pasta dough with flour and eggs, then roll out thinly.
- 2
Combine cooked beef, pork, veal, spinach, and Parmigiano-Reggiano for the filling.
- 3
Place small mounds of filling on the pasta sheet, fold over, and pinch edges to seal.
- 4
Cook agnolotti in boiling salted water, then toss with melted butter and sage.
