Agnolotti del plin are small Piedmontese egg-pasta parcels closed with a pinch.
A row of tiny parcels takes shape with the pinch that gives plin its name.
Small portions of filling sit close together on a thin sheet of egg pasta. The dough folds over them, then a pinch separates each parcel before the pastry wheel cuts it free.
One Piedmontese version combines pork, veal and rabbit with escarole and Parmigiano Reggiano. The parcels can be served on a hemp napkin without sauce, or with strained roast juices.
Fold thin egg pasta over the filling and pinch between portions before separating the parcels.
These small, thin-skinned agnolotti belong to the Alta Langa around Alba.
PiedmontServe plin with strained roast juices, or plain on a cloth. The pork, rabbit, veal and escarole filling described here is one documented recipe rather than an obligatory formula.
If you buy agnolotti del plin for a Christmas first course, check the filling and cooking directions of the actual pasta. The small pinched form does not identify every household recipe. If making them yourself, use the linked recipe's full method, giving the filling and shaping their own preparation time before the final cooking and serving.
Before ordering from a pasta maker, ask what is inside that particular batch and whether it is sold fresh or frozen. Keep the filling and the dressing as two separate decisions. If you want the roast-juice serving, arrange the sauce too: a box of pasta does not include the work of preparing a roast.
For Christmas lunch, choose the first course before planning another substantial dish. Buying the plin leaves more time for the rest of the meal; making them yourself means allowing for the filling as well as the rolling, pinching and cutting. Follow a complete recipe for quantities and method, or the maker’s directions for the pasta you buy. Do not borrow a cooking time from a different filled shape.
It is the pinch used to close and separate the small parcels.
Not in the version described here: the filling also includes escarole and Parmigiano Reggiano.
No. They can also be served on a hemp napkin without dressing.
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