Agnolotti del Plin

Method

1. 01

   Braise the meat

   Season the beef and pork cubes generously with salt and pepper. In a heavy Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown the meat in batches until deep golden, about 4 minutes per side. Remove meat. Add carrot, celery, and onion to the pot; sauté until softened (8 minutes). Deglaze with red wine, scraping up browned bits. Return meat to pot, add stock, cover, and simmer on low for 2.5 hours until the meat is falling apart.

2. 02

   Prepare the filling

   Remove the meat and vegetables from the pot, discarding the cooking liquid (or save for sauce). Let the mixture cool completely. Pulse the meat and vegetables in a food processor until finely minced but not puréed. Transfer to a bowl, stir in the grated Parmigiano-Reggiano and the beaten egg. Taste and adjust seasoning. Cover and refrigerate for at least 1 hour to firm up.

3. 03

   Make the pasta dough

   Mound the 00 flour on a clean work surface and create a well in the center. Crack the 6 eggs into the well. Using a fork, gently beat the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms. Knead by hand for 10 minutes until smooth and elastic. Wrap tightly in plastic and rest at room temperature for 30 minutes.

4. 04

   Roll the pasta

   Divide the dough into 4 pieces. Keep unused dough covered. Set your pasta machine to the widest setting. Feed one piece through, folding it in half and re-feeding 3 times to smooth it out. Gradually decrease the setting, passing the dough through once per setting, until you reach the second-thinnest setting (approx 0.6 mm). The sheet should be translucent; dust lightly with flour only if it sticks.

5. 05

   Fill and pinch

   Lay a pasta sheet flat. Place small teaspoons of filling in a row, spaced 3 cm (1.25 inches) apart. Fold the sheet lengthwise over the filling. Press gently between the mounds to release air, then use your thumb and forefinger to 'pinch' the dough between each mound, creating the signature pleat. This seals the pasta and defines the individual agnolotti.

6. 06

   Cut the agnolotti

   Using a sharp knife or pasta wheel, cut vertically between the pinched sections to separate the dumplings. They should look like little rectangular pillows with crimped edges. Place them on a floured tray, ensuring they do not touch. Repeat with remaining dough and filling.

7. 07

   Cook the pasta

   Bring a large pot of heavily salted water to a gentle boil. Drop the agnolotti in. Fresh pasta cooks quickly; they are done when they float to the surface, usually 2 to 3 minutes. Do not overcook, or the filling will become dry.

8. 08

   Make the sauce

   While the pasta cooks, melt the butter in a large skillet over medium heat. Cook until it turns a nutty amber color and smells toasted (do not burn). Add the sage leaves and fry for 30 seconds until crisp.

9. 09

   Finish and serve

   Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the brown butter. Toss gently to coat, adding a splash of pasta water if needed to emulsify the sauce. Serve immediately with extra grated Parmigiano-Reggiano.

Substitutions

• beef and pork → veal and rabbit (traditional Piedmontese variation)
• 00 flour → all-purpose flour (texture will be slightly less tender but acceptable)
• red wine → white wine (results in a slightly lighter, less tannic filling)

Storage

Refrigerate uncooked agnolotti on a floured tray covered in plastic for up to 24 hours. Freeze uncooked on a tray, then bag for up to 3 months. Cooked agnolotti keep in the fridge for 2 days; reheat gently in sauce.

What to serve with it

• Barolo or Barbaresco (Nebbiolo)
• Roasted root vegetables
• Simple green salad with bitter greens and vinaigrette
• Grilled asparagus

FAQ