Agnolotti del Plin

Agnolotti del plin come from Piemonte, and their name is a play on the local dialect word for "pinch" — which is exactly the technique that gives this filled pasta its distinctive rolled shape.

Ingredients

• Egg pasta dough, sheeted to setting 5

• Your filling of choice

Tools

• Pasta machine

• Large wooden working board

• Brass pasta cutter or sharp kitchen knife

Pipe a line of filling

Lay your sheeted dough on your working board and pipe a long, even line of filling parallel to one long edge.

Roll and pinch

Lift the long edge of the dough and roll it over the filling until it's completely covered, creating a thin double layer — press down firmly to seal the two layers together. With your index finger and thumb, pinch at the very start of the filling line, then continue pinching every inch or so along the roll.

Cut into shape

Use the fluted edge of your brass cutter to tidy up the pinched roll, then switch to the straight edge to separate the parcels at each pinch point. As you cut, the parcels roll over themselves, forming agnolotti del plin's characteristic curled shape.

A note on scale

This shape works well at almost any size — delicate and small, or large if you're piping a thicker line of filling. Either way, the pinching and cutting motion does most of the actual shaping work for you.

Shop Pasta Tools →

Want to practice this hands-on? Join our Filled Pasta Workshop →

Want to practice this hands-on? Join our Filled Pasta Workshop →