Name: Agnolotti del Plin
Prep time: 75 min
Cook time: 70 min
Total time: 145 min
Yield: Serves 2
Cuisine: Italian
Ingredients: For the pasta dough:; 300 g Italian 00 flour; 3 large eggs, about 165 g without shells; 1/2 tsp fine salt; For the filling:; 150 g veal shoulder, diced; 150 g pork loin or pork shoulder, diced; 100 g rabbit or chicken thigh, diced; 40 g butter; 1 tbsp olive oil; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 small celery stick, finely chopped; 80 ml dry white wine; 120 ml light meat stock; 80 g cooked spinach or chard, squeezed dry and chopped; 1 large egg; 50 g Parmigiano Reggiano, finely grated; 1 small pinch freshly grated nutmeg; 3/4 tsp fine salt, plus more for pasta water; 1/4 tsp black pepper; To serve:; 60 g butter; 8 sage leaves; 30 g Parmigiano Reggiano, finely grated

About this dish

Agnolotti del Plin: the story on the plate

Agnolotti del Plin comes from Piedmont and takes its name from the small pinch used to seal each pasta parcel. The traditional filling is built from slow-cooked meats, greens, egg and Parmigiano Reggiano, then served simply with butter and sage or the roasting juices so the pasta remains the centre of the dish.

Historical background

Agnolotti del Plin belongs to Piedmont, where filled pasta was traditionally a way to turn roasted or braised meats into a refined fresh pasta dish. The word plin refers to the pinch used to seal each parcel.

Why it is famous

It is famous because the shape is small, delicate and unmistakably regional. It shows a different side of Italian pasta from long dried shapes and tomato sauces.

Cultural significance

In Piedmont, agnolotti del plin is associated with skilled home cooking, Sunday meals, regional restaurants and menus built around careful fresh pasta making.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

620Calories

31gProtein

64gCarbs

26gFat

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.

Ingredients

What you need

Servings Measures

ingredient, For the pasta dough:
150 Italian 00 flour
1.5 large eggs, about 165 g without shells
0.25 fine salt
ingredient, For the filling:
75 veal shoulder, diced
75 pork loin or pork shoulder, diced
50 rabbit or chicken thigh, diced
20 butter
0.5 olive oil
0.5 small onion, finely chopped
0.5 small carrot, finely chopped
0.5 small celery stick, finely chopped
40 dry white wine
60 light meat stock
40 cooked spinach or chard, squeezed dry and chopped
0.5 large egg
25 Parmigiano Reggiano, finely grated
0.5 pinch nutmeg, small pinch freshly grated nutmeg
0.38 fine salt, plus more for pasta water
0.13 black pepper
To serve:
30 butter
4 sage leaves
15 Parmigiano Reggiano, finely grated

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

1. Make the pasta dough: Tip 300 g 00 flour onto the worktop, make a well and add 3 eggs and 1/2 tsp salt. Beat the eggs with a fork, draw in the flour, then knead for 8 to 10 minutes until smooth. Wrap and rest for 30 minutes.
2. Cook the meat filling: Warm 40 g butter and 1 tbsp olive oil in a heavy pan. Add onion, carrot and celery with a pinch of salt and cook gently for 8 minutes. Add the veal, pork and rabbit or chicken, brown lightly, then add 80 ml white wine. Reduce by half, add 120 ml stock, cover and cook gently for 45 minutes until tender.
3. Finish the filling: Cool the cooked meat mixture, then chop very finely or pulse briefly. Mix with chopped spinach or chard, 1 egg, 50 g Parmigiano Reggiano, nutmeg, salt and pepper. The filling should be moist but firm enough to spoon.
4. Roll and fill the pasta: Roll the dough into thin sheets. Place small 1/2 tsp mounds of filling in rows, fold the pasta over, press out air and pinch between each mound to form the classic plin shape. Cut into small rectangular parcels.
5. Cook the agnolotti: Bring a large pan of salted water to a gentle boil. Cook the agnolotti for 3 to 4 minutes, until tender and floating.
6. Serve with butter and sage: Melt 60 g butter with sage leaves until fragrant but not browned hard. Lift the agnolotti into the butter with a little pasta water, toss gently and serve with Parmigiano Reggiano.

Cook smarter

Tips, storage and serving advice

Shopping tips

Use good eggs, fine 00 flour, proper Parmigiano Reggiano and meat with enough flavour to survive slow cooking. Avoid watery greens.

Ingredient quality

Squeeze the cooked spinach or chard very dry. Let the meat cool before mixing with egg so the filling stays smooth.

Common mistakes

For Agnolotti del Plin, the main mistakes are losing control of the balance between ingredient, Italian 00 flour, eggs, salt; rushing the "Make and rest the dough" stage before the flavour or texture has properly developed; and using heat or cooking time mechanically instead of watching the food itself. Use the recipe's visual cue as your guide: The dough should feel smooth, elastic and not sticky. With Agnolotti del Plin, taste and observe as you cook rather than relying on the clock alone; the goal is a result that still tastes recognisably Italian and preserves the texture that makes this recipe distinctive.

Chef’s tips

For the best Agnolotti del Plin, organise ingredient, Italian 00 flour, eggs, salt before you start so the cooking itself can stay controlled. Give particular attention to the "Make and rest the dough" stage: this is where the recipe begins to establish its final flavour and texture. A useful technique note from the method is: If the dough feels dry, wet your hands and knead again rather than pouring in lots of water. Trust the visual cue — The dough should feel smooth, elastic and not sticky. — more than an exact minute count. At the "Finish with butter and sage" stage, make the final seasoning adjustment and serve without unnecessary delay. That final check is what makes Agnolotti del Plin taste deliberate rather than simply cooked.

How to know it is cooked

The pasta is cooked when it floats and the edges are tender but not swollen or breaking. The filling should be hot through.

Plating advice

Plate Agnolotti del Plin so the dish reads clearly at first glance. Build the plate around the principal serving rather than scattering everything evenly; keep ingredient, Italian 00 flour, eggs visually connected so the diner can understand the dish before taking the first bite. The presentation should protect the intended texture — Thin pasta should be tender but still resilient. The filling should be fine, moist and compact rather than loose or grainy. — so avoid covering crisp elements with sauce too early or compressing delicate components. For the finish, draw selectively from the existing garnish guidance: Sage leaves and finely grated Parmigiano Reggiano are enough. Avoid heavy tomato sauce for this version. Use one or two elements with purpose rather than applying every option at once. For Agnolotti del Plin, the final plate should feel consistent with its Italian identity: confident, appetising and easy to eat, with no decoration that competes with the food itself.

Make ahead

The filling can be made one day ahead and chilled. Filled agnolotti can be shaped a few hours ahead on a semolina-dusted tray.

Storage and reheating

Keep uncooked filled pasta covered in the fridge for up to 12 hours. Cooked leftovers are best eaten within 1 day. Reheat gently in butter with a splash of water, but fresh cooking gives the best texture.

Wine pairing

What to drink with Agnolotti del Plin

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Excellent match Red

Sangiovese

Why it works: Sangiovese has the structure for Agnolotti del Plin: concentrated fruit and savoury depth match the beef, while tannin is softened by the dish's protein and fat.

Italy’s signature red grape style: bright acidity, red fruit and savoury tannin.

GrapeSangiovese

RegionTuscany, Romagna, Umbria

Wine flavoursour cherry, tomato leaf, herbs, savoury spice

Serve at15-17°C

Flavour bridge: dark fruit, spice and savoury notes mirror browned meat and roasting flavours
Acidity: Sufficient acidity keeps a rich meat dish energetic
Body: Medium-full to full body matches the weight of the meat
Tannin: Firm tannin is buffered by protein and fat
Sweetness: Dry style maintains a savoury finish
Best for: Dinner, entertaining or recipe pairing

#2 Great match Red

Cabernet Sauvignon / Bordeaux

Why it works: Cabernet Sauvignon / Bordeaux offers a different but equally credible structure for Agnolotti del Plin: concentrated fruit and savoury depth match the beef, while tannin is softened by the dish's protein and fat.

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and hard cheese.

GrapeCabernet Sauvignon, Merlot, Cabernet Franc

RegionBordeaux, Napa, Coonawarra, Maipo

Wine flavourblackcurrant, cedar, graphite, tobacco

Serve at16-18°C

Flavour bridge: dark fruit, spice and savoury notes mirror browned meat and roasting flavours
Acidity: Sufficient acidity keeps a rich meat dish energetic
Body: Medium-full to full body matches the weight of the meat
Tannin: Firm tannin is buffered by protein and fat
Sweetness: Dry style maintains a savoury finish
Best for: Dinner, entertaining or recipe pairing

#3 Interesting match Red

Malbec

Why it works: For a more adventurous pairing, malbec has the structure for Agnolotti del Plin: concentrated fruit and savoury depth match the beef, while tannin is softened by the dish's protein and fat.

Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dishes.

GrapeMalbec

RegionMendoza, Cahors

Wine flavourblackberry, plum, cocoa, violet

Serve at16-18°C

Flavour bridge: dark fruit, spice and savoury notes mirror browned meat and roasting flavours
Acidity: Sufficient acidity keeps a rich meat dish energetic
Body: Medium-full to full body matches the weight of the meat
Tannin: Firm tannin is buffered by protein and fat
Sweetness: Dry style maintains a savoury finish
Best for: Dinner, entertaining or recipe pairing

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Bottle suggestions

Specific wines to try

These are individual wines already linked to this recipe.

Australian Dry Riesling

lime, green apple, floral, mineral

Australian Shiraz

blackberry, plum, pepper, eucalyptus

Chinese Food Off-Dry Riesling

lime, floral, stone fruit, bright acidity

Mexican Food Riesling

lime, green apple, floral, fresh acidity

Cook next

Keep exploring the country’s food story through related starters, mains and desserts.

View cuisine

Agnolotti del Plin