Agnolotti del plin is one of those dishes that really represents the spirit of Piedmont, Italy: simple, resourceful, and full of flavor. Fresh off our Casa Mia Tours research trip to Piemonte, I knew I needed to get a better handle on making this incredible dish. But first, let’s take a deeper look at this shape of pasta, agnolotti del plin.
Getting to Know These Pasta Parcels
The name “plin” literally means “pinch” in local Piedmont dialect, and it describes exactly how they’re made, you pinch the dough between each little pocket to seal it. It’s a very hands-on, almost rhythmic process that’s still done the traditional way in many homes and trattorias today.
What makes them so special is their size and simplicity. Agnolotti del plin are much smaller than other stuffed pastas, almost bite-sized, and they’re usually served in a very understated way, maybe just with brown butter and sage, or even better, with the juices from a roast (al sugo d’arrosto). The idea is not to overpower them but to let that rich, savory filling shine. Abundance in simplicity.
Today, agnolotti del plin are especially tied to the Langhe and Monferrato areas, where they’re a staple of local cooking and often paired with the region’s famous wines. Even though they started as a humble way to use leftovers, they’ve become one of the most beloved and refined dishes in Piedmontese cuisine. We made these in Turin with one of our chefs who has great patience! Learning this art is way to immerse yourself in the tradition and flavor that plin provide.
As I walked off the plane this past week, returning back to Boston, Spring was finally in the air. I was spoiled to enjoy a bit of Spring weather in Italy this past month, so I was thrilled to see that Mother Nature had finally blessed us with a bit more warmth. The blooming trees and the green, green grass inspired me to make this Spring pasta dish. As you may know, in America, we cannot help but make things a bit bigger. We do not do “small” well. Thus my agnolotti del plin are a bit fuller than their Italian counterparts. However they are just as delicious.
Contact us to plan your next trip to Italy so you can learn how to make this dish from our expert local chefs. I’ve also included a version of the recipe below to inspire you:
Lemon Ricotta Stuffed Spinach Agnolotti del Plin
Ingredients
Spinach pasta dough:
400 grams “00” flour
1.5 oz steamed spinach, once steamed, allow it to cool completely and drain as much moisture out as possible
3 large eggs at room temperature
Scant 3 Tbsp. of water
Lemon Ricotta Filling:
650 grams fresh ricotta
2 tsp lemon zest
½ cup fresh grated Parmigiano Reggiano cheese
Salt and pepper to taste
Yield: 4-5 dozen
Method
Begin by making your pasta dough. In a blender or food processor, add the eggs and spinach. Combine on high speed to fully blend the two together. There will be some specks of green but not much. If making pasta by hand, place flour on your work surface and make a well in the middle. Add the spinach/egg mixture and gradually begin incorporating the wet mixture into the flour with a fork.
Once you have a shaggy ball, begin using your hands to knead the dough. You may need all the flour, you may not. If the dough seems too dry, add one tablespoon of water at a time to bring the dough together.
If you are using a stand mixer, place the flour into the bowl, attach the dough hook, and add the spinach/egg mixture gradually while the machine is on. Allow the machine to knead the dough for 5-8 minutes, adding water if needed. Once dough has come together, wrap it in plastic wrap and allow it to sit for 30 minutes.
Next prepare the lemon ricotta filling by adding all ingredients together. Adjust the flavor with salt and pepper to taste. Add filling to a pastry bag and set aside.
Roll pasta out into 16 inch x 3 inch sheets, either by hand or with a pasta sheeter. Now it’s time to fill these babies! Please take note of the pictures as words are not easy to use to describe how to make agnolotti del plin!
With a steady hand and a pastry bag, add the filling in a straight line roughly one inch from the bottom. Next, with your hands or a pasty brush, brush a light line of water just above the line of filling. Bring the bottom of the pasta sheet up over the filling so that about 1/2 inch remains between the top of the pasta sheet and the folded over bottom. Secure the sheets together. Using a knife or pasta cutter, trip the top of the sheet.
Now it’s time to pinch! Using your thumb and index finger, pinch (“plin”) the dough at regular intervals (about 1–1.5 inches apart). This creates the little pockets and seals them at the same time. Now cut right in the middle of each pinch using a small knife or a fluted pastry wheel (for that classic slightly zig-zag edge) and cut straight down between each pinch. You’ll end up with small, individual pieces that look like tiny pillows with pinched sides.
To cook the agnolotti, bring a pot of water to a strong boil. Once it is boiling, add a good amount of salt and allow it to come back to a boil. Place the agnolotti in the boiling water and cook for 5 minutes. Finish in a simple sauce of butter or olive oil, lemon zest, and grated Parmigiano Reggiano cheese.
