Agnolotti del Plin
Agnolotti del Plin

Agnolotti del Plin


Plin are a traditional dish from Piemonte, their name derives from the “pinch” given to the dough when closing and sealing the tiny pasta pockets. These tiny pockets are made from pasta dough which is folded over a filling of meat. 



Ingredients dough: flour, semola, eggs

Ingredients filling: pork, veal, parmesan cheese, onion, carrots, celery, white wine salt, black pepper

Allergens: gluten, egg, lactose, fructose


How to cook 

Cooking time: cook in boiling water for 2/3 minutes 

The most suitable dressing for Plin is a roast meat sauce but they are often served with a butter and sage sauce