Agnolotti dal Plin in Brodo (Pinched Filled Pasta in Broth)

Braised beef filling

• 30 g Unsalted butter
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• 350 g Minced beef
• 150 ml Dry White Wine
• 10 g Fresh parsley
• 80 g Parmesan
• 1 tsp Black pepper

Pasta and broth

• 300 g Plain flour
• 3 Egg
• 1.5 liters Beef stock

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Ladle the agnolotti and hot broth into warmed bowls. Finish with the remaining parmesan and a little extra black pepper, and serve straight away.

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