The Charm of Agnolotti
A Culinary Tradition of the Piedmont
Agnolotti exists as an ancestral culinary remnant in the lush and green hills of Piedmont, Italy, created centuries ago during medieval banquets. In fact, the word is likely derived from the name of a chef whose stuffed pasta taught the world that not all pasta is made the same way.
With the region’s rustic elegance steeped in both its culinary landscape and natural beauty, the word “del plin,” is a physical reminder of the ancient past when cooks employed the distinctive technique of pinching to seal each parcel. Agnolotti is not merely food but a tapestry embroidered with the stories of family and friends who gathered around the same hearth or table; and like the unique fold of its dough, the history of this elegant food is rich and enduring.
Its late appearance in the Italian culinary canon might even suggest that agnolotti’s story has yet to be fully baked, nourishing and collecting new patrons as all pasta must do over time.
A Food of Balance and Wonder
Description of Agnolotti
Traditional Roots
Agnolotti, a key part of Piedmontese cuisine, originated in the Asti and Alessandria areas; it developed mainly as a recipe of resourcefulness. Historically, peasant cooks, using an egg-based dough to fold leftover roasts into small, enclosed, stuffed pasta, turned a modest use of leftovers, into a delicacy.
The pinch that encircles the filling was captured by a dialect that called it a “del plin.” These delicious bites are a historical signature that reflect ingenuity and a respect for simple and quality ingredients.
Culinary Flexibility
The wonderful thing about agnolotti is that it can function like a chameleon. It can stay true to a timeless recipe using braised veal or pork with herbs,
or more up to date with fillings containing ricotta, mushroom, or possibly, even truffle. As chefs have included seasonal vegetables or seafood into the mix, agnolotti has smooth sailing. Additionally, many are offering vegan options, such as lentils or roasted squash. It moves seamlessly from a light broth, to cream sauce. With all of that culinary flexibility to serve agnolotti, it will continue to provide chefs and diners, a delightful base, while reflecting on its history.
Servings and Timing
Yield for Gatherings
The agnolotti recipe serves 4 people with each serving consisting of 10 to 12 pieces. This is just enough for a small meal or for a holiday feast. Treat yourself, but don’t overindulge. Use as a primo with a crisp salad, or as the main course, but allow your guests to enjoy the agnolotti and all of its focus and gastronomic history without being overly stuffed after the meal.
Time Investment
Making agnolotti is time consumptive, and the total time is 1 hour and 15 minutes of prep time, which includes rolling out the dough and filling. Cooking time will only take 3 minutes in boiling water to create an al dente texture. The total time, including resting the dough is about 2 hours. Taking time illustrates the artisan care that goes into making agnolotti across all traditional forms.
Agnolotti Ingredients
Dough Ingredients
✅ 2 cups 00 flour
✅ 2 large eggs
✅ 1 tbsp water
✅ ½ tsp fine sea salt
✅ 2 tsp olive oil
The dough is an important part of agnolotti and it must be precise. 00 flour is preferred to get a nice smooth and pliable dough, and eggs and olive oil add fat for richness and elasticity, allowing for a delicate but sturdy casing.
Filling Ingredients
✅ ¾ cup ricotta cheese, drained
✅ ½ cup prepared braised beef, shredded finely
✅ ¼ cup grated Pecorino Romano
✅ 1 small egg
✅ 1 tablespoon chopped parsley
✅ Pinch of black pepper
✅ ¼ cup unsalted butter (for sauce)
✅ 6 fresh sprigs of thyme (for sauce)
This filling is an excellent mixture of soft, creamy ricotta cheese and delicious braised beef that is finished off with Pecorino’s tang and the earthiness of thyme to create a very flavorful core of the agnolotti.
Process for Making Agnolotti
Making the Pasta Dough
Place 00 flour on a clean flat surface in a wide well. Crack the eggs into the center and add the water, salt and olive oil. Beat the eggs gently pulling in some of the flour until you have a wet sticky dough. Knead this dough for 8 minutes until it becomes smooth and elastic. Wrap the dough in plastic and rest for 45 min at room temperature. The rest will make the dough easier to work with, so you can roll it out thin without ripping it.
Preparing the Filling
Finely shred the braised beef to have no large chunks. In a bowl, mix in the ricotta, beef, Pecorino Romano, egg, chopped parsley, and pepper. Stir until thick, creamy and uniform. Place the filling in a piping bag. The filling will be shiny and creamy, but substantial enough to achieve fullness that is featured in agnolotti.
Shaping the parcels
Take the dough to the table and divide it into three pieces. Roll one piece using the pasta machine starting from the widest setting until the second-thinnest. Dust the table lightly with flour and lay out the dough. Start piping to the bottom of the dough, making teaspoon-sized mounds of the filling, 2.5cm apart.
Lightly mist the dough with clean water, fold the dough by bringing the top down to meet the base encasing the filling. Pinch in-between each mound of filling, sealing the mounds. Using a fluted cutter, trim around the sealed mounds to create 15 agnolotti if you operate very well. Repeat the same process with the other two pieces of dough.
Cooking and serving
Bring a large pot of salted water to a boil. In small batches, drop in the agnolotti and cook until floating (2 to 3 minutes). In a separate skillet, melt butter with thyme sprigs until fragrant, add the cooked agnolotti and about ¼ cup of pasta water to the skillet with the butter. Gently toss the mixture using two spoons to coat the agnolotti. Plate immediately while hot, with aged Pecorino Romano for topping, to showcase the roasted agnolotti and let the warmth and aroma of the dish take center stage.
Advice on Mastering Agnolotti
Dough
Flour is most accurately measured by weight and use as little flour as needed while kneading the dough until it is smooth but not sticky flour, and I generally recommend starting with a small amount of dough at a time, wrapping up what you are not using to avoid drying out. I recommend using a pasta machine when rolling. They do not just make rolling easier; they also ensure that thickness is uniform, and each section of dough will cook evenly and have a consistent texture when you construct the agnolotti with it.
Filling
It is best to drain your ricotta cheese well so that you don’t have a watery filling. You can throw all the ingredients in a food processor to get a smooth texture, which is nice when piping. Take a taste and adjust seasoning before you fill and shape your agnolotti, since the filling is the heart of the dish and if it’s not good, the agnolotti won’t be good. If you calibrate your filling, each agnolotti will release the same burst of flavor when you eat it!
Storage
Agnolotti are best made fresh, but you can store them in a single layer, with a light dusting of flour, in the fridge for up to 24 hours. You can freeze the agnolotti take on a flour-lined tray and allow them to freeze solid before moving to an airtight bag for up to one month without compromising the quality. You can also cook them straight from the freezer; just add an additional minute to the time boil, and enjoy!
Nutritional Facts
Calories
Each serving of agnolotti (10-12 pieces) contains approximately 400 calories. This includes the egg dough, tasty filling, and butter sauce, allowing for a decadent choice to holiday meals that is not excessive.
Nutrition Facts
Total fat: 20g
Saturated fat: 10g
Cholesterol: 140mg
Sodium: 520mg
Total carbohydrate: 35g
Dietary fiber: 1g
Sugars: 1g
Protein: 16g
Overall, agnolotti does have decent protein from cheese and beef, as well as carbohydrates from the pasta. Plus it is a nutritionally dense part of the meal.
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