Agnolotti dal Plin in Brodo (Pinched Filled Pasta in Broth)
Why this recipe works
- Classic pinched shape: The small plin-style parcels cook quickly and hold just enough filling for a balanced bite in broth.
- Deep savoury filling: Softened vegetables, beef, wine, stock, Parmigiano Reggiano and parsley build a rich filling without needing heavy sauce.
- Rich but light: Serving the pasta in hot beef stock keeps the dish warming and satisfying while preserving the delicacy of the fresh pasta.
Get the most out of this recipe
Authenticity notes
- Piedmontese style: Agnolotti dal plin are associated with Piedmont, where the word “plin” refers to the pinch used to seal each small parcel.
- Thin pasta matters: Rolling the dough very thin is part of what makes the agnolotti delicate enough to serve in broth rather than under a heavy sauce.
Timing notes
- Cool the filling fully: Let the beef filling cool completely before shaping so it firms up and does not soften or tear the pasta.
- Rest the dough: The pasta dough needs a short rest after kneading so it becomes easier to roll thinly and seal cleanly.
- Serve straight away: Agnolotti in brodo are best served as soon as the pasta is cooked, while the broth is hot and the parcels are tender.
Make-ahead tips
- Make the filling ahead: The beef filling can be cooked and cooled in advance, then refrigerated until you are ready to roll and shape the pasta.
- Freeze uncooked agnolotti: Freeze the shaped agnolotti in a single layer, then cook from frozen in gently simmering beef stock, allowing a little extra time.
- Reheat gently: Warm leftovers slowly in the broth until piping hot, keeping the stock at a simmer so the pasta does not split.
Ingredient notes
- Use good stock: Because the broth is part of the finished dish, a well-flavoured beef stock makes a noticeable difference.
- Choose a firm cheese: Parmigiano Reggiano brings saltiness, umami and structure to the filling; grate it finely so it blends evenly.
- Alcohol-free option: If replacing the wine, use beef stock rather than water so the braised filling keeps its savoury depth.
Equipment you'll need
Ingredients
Braised beef filling
Pasta and broth
Instructions
- Melt the butter in a saucepan over medium heat. Finely chop the onion, carrot and celery, then cook with the salt for 10 to 12 minutes until soft and sweet, without colouring.
- Add the minced beef and cook for 8 to 10 minutes, breaking it up, until no longer pink and any liquid has evaporated. Pour in the wine and simmer for 2 to 3 minutes until reduced and the pan looks nearly dry.
- Add 250 ml of the beef stock and simmer gently for 45 to 60 minutes, stirring now and then, until the mixture is very tender and almost dry. Tip into a bowl and leave to cool completely.
- While the filling cools, make the pasta: put the flour in a mixing bowl and make a well. Add the eggs and mix with a fork, then knead on the worktop for 8 to 10 minutes until smooth and elastic; cover and rest for 30 minutes.
- Finely chop the parsley. Once the filling is cool, mix in the parsley, 60 g of the parmesan and the black pepper, then taste and adjust with a pinch more salt if needed.
- Roll the pasta very thin with a rolling pin, working in batches to keep it manageable. Cut into long strips about 6 to 7 cm wide.
- Place small, closely spaced mounds of filling along the strip, leaving about 2 cm between each. Fold the pasta over the filling, press to seal around each mound, then pinch each parcel firmly to create the classic plin; cut between them to separate.
- Bring the remaining beef stock to a gentle simmer in a large pot. Cook the agnolotti in the simmering stock for 2 to 4 minutes until they float and the pasta is tender; avoid a hard boil so they do not burst.
- Ladle the agnolotti and hot broth into warmed bowls. Finish with the remaining parmesan and a little extra black pepper, and serve straight away.
Recipe notes
Tips
- Keep the broth at a gentle simmer rather than a rolling boil; it helps the parcels stay sealed and the broth stay clear.
- If serving anyone who is pregnant, elderly, or immunocompromised, use eggs with a recognised food safety standard and ensure the pasta is cooked until the dough is fully set and tender.
Substitutions
- Replace Dry White Wine with the same amount of Beef stock for an alcohol-free braise.
- Replace Unsalted butter with olive oil for a slightly lighter, fruitier base.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate the agnolotti in the broth. Reheat gently in a saucepan until piping hot, keeping the broth at a simmer. For freezing, freeze the uncooked agnolotti in a single layer, then cook from frozen in simmering beef stock for 1 to 2 minutes longer.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (1h 10min active)
- Difficulty: Advanced
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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