Short Rib Stuffed Agnolotti del Plin is one of the Greatest Pastas in the World

short ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are lower in fat and ground beef is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and grana padano is a less expensive cheese.

Measure out 454 grams of double zero flour and place it in a mixing bowl.

Add 5 eggs (about 270 grams) to the flour, creating a well in the center.

Beat the eggs and slowly incorporate the flour from the edges using a fork until it reaches a thick pancake batter consistency.

Use a bench scraper to fold in the flour until it starts to come together into a ball.

Knead the dough, checking for hydration; if it's too dry, run your hands under water and work the moisture into the dough until it seals properly.

Wrap the dough and let it rest on the board for about 15 minutes to hydrate further.

While the dough rests, prepare the short ribs by salting them heavily and placing them uncovered in the refrigerator overnight to dry out the surface.

After resting, knead the dough again until smooth and wrap it to refrigerate overnight for use the next day.

Chop 1 celery, 1 carrot, and 1 small onion roughly; mash the garlic and add it to the mix.

Add a little thyme, rosemary, and sage to the chopped aromatics.

Measure out about 10 whole peppercorns and add them to a bowl.

Prepare 4 cups of beef broth, ensuring it's good quality.

Take the short ribs from the refrigerator and place them in a roasting pan with the chopped aromatics and broth, then cover and roast in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens