How to Make Agnolotti del Plin

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

Roll out the dough to a very thin sheet setting seven on a KitchenAid attachment.

Pipe a 1/2-inch thick line of filling lengthwise down the pasta about 1/2 inch away from the edge.

Pull the dough up and over the filling, pressing out air bubbles and sealing the edge to create a long tube.

Use your fingers to pinch both ends of the long tube.

Roll the tube up 90° so it stands up and generously scatter semolina under the table to prevent sticking.

Pinch and seal individual agnolotti about the width of your thumb down the line of the filling.

Repinch a few times to make sure everything is really well sealed.

Use a fluted pasta wheel to cut along the seam as close to the pasta pockets as you can get.

Cut in between the pillows directly in the center of the pinched seam.

Check the edges and pinch again if needed to keep them sealed.

Gently transfer them to a semolina dusted sheet tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens