A Piedmontese pasta from Langhe and Monferrato, agnolotti del pin, is stuffed with braised meat and then “pinched” closed into its particular round shape.
The story
Though the recipe's origins are generally unknown, agnolotti del plin were created to use up the leftovers from a meat roast. Once upon a time, the Piemontesi served agnolotti al tovagliolo – meaning that they were placed inside a napkin to maintain their softness after having been cooked. They were then eaten on their own or with sauce, or occasionally alongside a light broth served separately in a cup or with red wine.
Its Name
The term agnolotti seems to derive from the word anulòt, a Piedmontese dialect term that for the pasta's characteristic ring shape, similar to the tool of yore used to make them - the traditional egg pasta was originally round, taking on its ring shape later.
Agnolotti refers to sealing the pasta – the shape is rectangular and it's “pinched” closed with the hands – a gesture referred to as plin in Piedmontese dialect.
Agnolotti del Plin Recipe
The dough for agnolotti is rolled out very thin to make it elastic and durable, holding the filling perfectly.
Ingredients (for 4 people):
1 lb. beef
½ cup white onion
1 oz. whole-wheat pastry flour
2 cups red wine
3 oz. calf's brains (if you can't find this, substitute any other meat)
2 oz. Parmigiano
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp extra-virgin olive oil
For the fresh pasta:
1 cup whole-wheat flour
6 large egg yolks
For the garnish:
¾ oz brown gravy
¾ oz butter
Method:
Knead the flour with the yolks and let it rest in the fridge for about 30 minutes.
Cut the meat into pieces and julienne the onions. Dust the meat in flour and remove the excess using a sieve.
Heat a saucepan with a drizzle of oil and brown the meat. Once the meat is well-browned, add the onion and blend with the red wine.
Let the alcohol from the wine evaporate and continue cooking the broth. Once the meat is cooked, add the brains and turn off the heat.
The meat will have to be well-cooked and the liquid should be reduced.
Grind the meat into fine pieces, season with Parmigiano, and add salt and pepper (if necessary).
Roll out the fresh pasta into strips (about 5 cm/2″ wide). Arrange small portions and fill each with sauce, separating them by about 1.5 cm/⅔″.
Fold, then cut with a ridged knife into the pasta's round shape.
Cook the agnolotti in boiling salted water then drain. Add some butter and brown gravy, then serve.
