Entree: Italy – Piedmont – Agnolotti del Plin (Small hand-pinched Piedmontese stuffed pasta typically filled with braised meat and finished in butter or a reduced meat jus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs 45 min

Additional 30 min

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) 00 or all-purpose flour
- 1/2 cup (60 g) semolina flour
- 3 large eggs (approx. 1 3/4 oz (50 g) each)
- 1 tsp (5 g) fine sea salt
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 lb (454 g) beef chuck, trimmed
- 1 tbsp (15 ml) olive oil (for braising)
- 1 small onion, finely chopped (about 4 oz (115 g))
- 1 small carrot, finely chopped (about 2 oz (60 g))
- 1 celery stalk, finely chopped (about 1 oz (30 g))
- 1 garlic clove, smashed
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup (25 g) fresh breadcrumbs (from day-old bread)
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano
- 1 large egg (approx. 1 3/4 oz (50 g)) for filling binder
- 4 tbsp (60 g) unsalted butter
- 10–12 fresh sage leaves
- Optional: additional reduced braising jus for finishing

Show original ingredient measurements

- 2 cups (240 g) 00 or all-purpose flour
- 1/2 cup (60 g) semolina flour
- 3 large eggs (approx. 50 g each)
- 1 tsp (5 g) fine sea salt
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 lb (454 g) beef chuck, trimmed
- 1 tbsp (15 ml) olive oil (for braising)
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 small carrot, finely chopped (about 2 oz / 60 g)
- 1 celery stalk, finely chopped (about 1 oz / 30 g)
- 1 garlic clove, smashed
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup (25 g) fresh breadcrumbs (from day-old bread)
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano
- 1 large egg (approx. 50 g) for filling binder
- 4 tbsp (60 g) unsalted butter
- 10–12 fresh sage leaves
- Optional: additional reduced braising jus for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (160°C). Season beef with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a heavy ovenproof pot over medium-high heat and brown beef on all sides, about 6–8 minutes.
2. Add chopped onion, carrot, celery and smashed garlic; cook until softened, about 5 minutes. Pour in wine and reduce by half. Add beef stock and bay leaf, bring to a simmer, cover and transfer to oven. Braise until tender, about 2 to 2 1/2 hours.
3. Remove beef, strain and reserve braising liquid. Shred or finely chop the meat and place in a bowl. Reduce braising liquid on the stovetop until thickened to a sauce-like consistency (about 1/2 cup (120 ml)) and set aside for finishing.
4. While meat braises, make the pasta dough: on a clean work surface, mound flours and make a well. Add 3 large eggs (approx. 1 3/4 oz (50 g) each), 1 tsp (5 g) salt and 1 tbsp (15 ml) olive oil. Gradually incorporate flour into eggs and knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and rest 30 minutes.
5. Prepare filling: to the shredded beef add 1/4 cup (25 g) breadcrumbs, 1/4 cup (25 g) grated Parmigiano-Reggiano and 1 large egg (approx. 1 3/4 oz (50 g)). Season with salt and pepper and mix to a moist, spreadable consistency.
6. Roll pasta dough thin with a pasta machine or rolling pin to about 0.0394 in (1 mm) thickness. Cut into long strips ~2 inches (5 cm) wide. Place small mounds (~1 tsp (5 ml)) of filling every 1 inch (2.5 cm) along one strip; place a second strip on top and press around each mound to seal, then pinch between each filling to form the characteristic "plin" (pinched) closure. Trim into individual agnolotti.
7. Bring a large pot of salted water to a rolling boil. Reduce to a gentle boil and cook agnolotti in batches for 2–3 minutes until al dente and they float. Reserve 1/2 cup (120 ml) pasta cooking water.
8. In a large skillet, melt 4 tbsp (60 g) unsalted butter over medium heat until it begins to brown slightly and smells nutty. Add sage leaves and crisp them for a few seconds. Add cooked agnolotti and toss gently, adding a splash of reserved pasta water and the reduced braising jus if using, to coat.
9. Serve immediately with additional grated Parmigiano-Reggiano and a drizzle of any remaining reduced braising sauce if desired.

1. Preheat oven to 325°F (160°C). Season beef with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a heavy ovenproof pot over medium-high heat and brown beef on all sides, about 6–8 minutes.
2. Add chopped onion, carrot, celery and smashed garlic; cook until softened, about 5 minutes. Pour in wine and reduce by half. Add beef stock and bay leaf, bring to a simmer, cover and transfer to oven. Braise until tender, about 2 to 2 1/2 hours.
3. Remove beef, strain and reserve braising liquid. Shred or finely chop the meat and place in a bowl. Reduce braising liquid on the stovetop until thickened to a sauce-like consistency (about 1/2 cup / 120 ml) and set aside for finishing.
4. While meat braises, make the pasta dough: on a clean work surface, mound flours and make a well. Add 3 large eggs (approx. 50 g each), 1 tsp (5 g) salt and 1 tbsp (15 ml) olive oil. Gradually incorporate flour into eggs and knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and rest 30 minutes.
5. Prepare filling: to the shredded beef add 1/4 cup (25 g) breadcrumbs, 1/4 cup (25 g) grated Parmigiano-Reggiano and 1 large egg (approx. 50 g). Season with salt and pepper and mix to a moist, spreadable consistency.
6. Roll pasta dough thin with a pasta machine or rolling pin to about 1 mm thickness. Cut into long strips ~2 inches (5 cm) wide. Place small mounds (~1 tsp) of filling every 1 inch (2.5 cm) along one strip; place a second strip on top and press around each mound to seal, then pinch between each filling to form the characteristic "plin" (pinched) closure. Trim into individual agnolotti.
7. Bring a large pot of salted water to a rolling boil. Reduce to a gentle boil and cook agnolotti in batches for 2–3 minutes until al dente and they float. Reserve 1/2 cup (120 ml) pasta cooking water.
8. In a large skillet, melt 4 tbsp (60 g) unsalted butter over medium heat until it begins to brown slightly and smells nutty. Add sage leaves and crisp them for a few seconds. Add cooked agnolotti and toss gently, adding a splash of reserved pasta water and the reduced braising jus if using, to coat.
9. Serve immediately with additional grated Parmigiano-Reggiano and a drizzle of any remaining reduced braising sauce if desired.