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    Pasta · Pasta shape · Short entry

    Agnolotti piemontesi

    Square filled pasta of Piedmont: two sheets of egg pasta sealed around roast veal, egg and grana cheese. They are made throughout Piedmont, including the whole province of Cuneo. They are served with meat ragù, the juices of a roast, or simply butter and sage.

    Agnolotti piemontesi — editorial illustration

    How they are made

    The Province of Cuneo describes agnolotti as two sheets of egg pasta enclosing a filling of lean roast veal, eggs, grana cheese, salt, pepper and nutmeg, sometimes with spinach, other greens or cabbage. They are square. Each area and each village has its own version, and they belong to Sundays and feast days.

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