Pasta · Pasta shape · Short entry
Agnolotti del plin
Very small, irregular pockets of thin egg pasta around a meat filling, closed with a pinch. They come from the Langhe and the Monferrato hills of southern Piedmont. Around Cuneo they are served with roast juices or butter and sage.
The pinch
The Province of Cuneo describes plin as small, irregular pockets of thin egg pasta with a meat filling. The sheet is pinched with thumb, index and middle finger to close each one, and the pinch gives the pasta its name. They are made in the province of Cuneo, especially the Langhe, and in the upper Monferrato around Alessandria and Asti.
Piedmont lists plin as a traditional product separately from the larger square agnolotti.
How it connects
Pasta shape
- similar Agnolotti piemontesi
