Agnolotti del Plin in Brodo (Piedmontese Filled Pasta in Broth)

Pasta dough

• 300 g Plain flour
• 1 tsp Fine sea salt
• 3 Egg

Filling and broth

• 30 g Unsalted butter
• 200 g Minced beef
• 200 g Minced pork
• ½ tsp Black pepper
• ¼ tsp Ground nutmeg
• 80 g Parmesan
• 1.5 liters Beef stock

1. Tip the flour onto a clean work surface and mix in the salt, then make a wide well in the centre. Crack in the eggs and whisk with a fork, gradually drawing in flour from the sides until a shaggy dough forms. Knead firmly for 8 to 10 minutes until smooth and elastic.
2. Wrap the dough and let it rest at room temperature so it relaxes and rolls thinly without springing back. While it rests, get on with the filling.
3. Melt the butter in a frying pan over medium heat. Add the minced beef and minced pork, season with the pepper and nutmeg, and cook for 8 to 10 minutes, breaking it up, until no pink remains and the mixture is fairly dry. Tip into a bowl and leave to cool until just warm.
4. Stir the parmesan into the cooled meat mixture until evenly combined. Taste and adjust with a pinch more salt if needed, keeping the seasoning gentle as the broth will be seasoned too. Set the filling aside.
5. Bring the beef stock to a gentle simmer in a saucepan, then keep it hot on a low heat. Skim any foam if needed so the broth stays clear. Cover to reduce evaporation while you shape the pasta.
6. Divide the dough into 2 pieces, keeping one covered while you roll the other. Roll the dough very thin with a rolling pin, aiming for a sheet you can almost see your hand through. Lightly dust with flour only as needed to prevent sticking.
7. Place small, closely spaced mounds of filling along the lower half of the pasta sheet, leaving a little space between each. Fold the sheet over the filling and press firmly around each mound to push out air. Pinch each parcel to create the characteristic little “plin”, then cut into small rectangles.
8. Bring a large pot of well-salted water to the boil. Cook the agnolotti in batches for 2 to 3 minutes, until they float and the pasta is tender but still has a little bite. Lift out with a slotted spoon and transfer straight into warm bowls.
9. Ladle the hot beef stock over the agnolotti so they are just submerged. Serve immediately while the broth is piping hot and the pasta is delicate.

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