Filled pasta
Agnolotti del Plin
Quick answer
Agnolotti del plin are tiny Piedmontese meat-filled pasta sealed with a pinch.
Agnolotti del Plin means "pinched agnolotti" in Italian.
Best sauces: roast juices, butter and sage. Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Filled
- Origin
- Piedmont
- Best with
- roast juices, butter and sage
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Quick answer
What kind of peppers do you use for sausage and peppers?
Use two red or yellow bell peppers for sweetness and one green bell pepper for the classic bitter edge. Cubanelle peppers are the Italian-American original — thinner walls, faster cooking, more flavor. Add one long hot or a pinch of chili flake if you want heat.