Agnolotti

For stuffed pasta typical of the Oltrepò Pavese, see Pavese agnolotti.

Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]), also known as agnolotti piemontesi, is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat^[1] or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.^[2]

Homemade agnolotti al plin (pinched)

Agnolotti

Alternative names	Agnolotti piemontesi, agnolòt, agnellotti, langaroli, langheroli
Type	Pasta
Place of origin	Italy
Region or state	Piedmont
Main ingredients	Pasta dough, beef, vegetables
Media: Agnolotti

Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called "agnolotti al plin". Plin means 'a pinch', because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. Agnolotti al plin are almost always stuffed with meat.^[3]

History

According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe.^[2]

Agnolotti piemontesi alla moda di Asti

Variations

Agnolotti with roast sauce

In the Montferrat region of Italy, located within Piedmont, a special version of agnolotti is prepared with a donkey meat filling.^[1] Robiola cheese is another popular ingredient in Piedmont.

Other variations:

• Agnolotti al sugo di brasato
• Agnolotti del plin^[4]
• Agnolotti di magro
• Agnolotti del plin al sugo di arrosto^[5]
• Agnolotti di pesce spada
• Agnolotti con ripieno di coniglio alla crema di porcini^[6]
• Agnolotti ripieni di salsiccia e radicchio

See also

• Italy portal
• Food portal

• Piedmontese cuisine
• List of pasta
• List of dumplings
• Agnolotti pavesi