Agnolotti del plin are small Piedmontese egg-pasta parcels closed with a pinch.
A row of tiny parcels takes shape with the pinch that gives plin its name.
Small portions of filling sit close together on a thin sheet of egg pasta. The dough folds over them, then a pinch separates each parcel before the pastry wheel cuts it free.
Regione Piemonte’s version combines pork, veal and rabbit with escarole and Parmigiano Reggiano. It offers two ways to enjoy the filling: on a hemp napkin without sauce, or with strained roast juices.
Fold thin egg pasta over the filling and pinch between portions before separating the parcels.
Regione Piemonte identifies these small, thin-skinned agnolotti with the Alta Langa around Alba.
PiedmontThe regional recipe serves plin with strained roast juices, or plain on a cloth. Its filling combines pork, rabbit, veal and escarole, one documented recipe rather than an obligatory formula.
It is the pinch used to close and separate the small parcels.
The regional recipe also includes escarole and Parmigiano Reggiano.
No. The regional recipe also presents them on a hemp napkin without dressing.
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