Whole wheat “plin” agnolotti

Back to the magazine

All articles

Alto contrasto Aumenta dimensione carattere Leggi il testo dell'articolo


For the whole wheat pasta:

1 kg Whole wheat anti-flour

100 gr. Still water

700 gr. Egg yolk

Mix all the ingredients in a planetary mixer without heating the dough, leave a couple of hours in the fridge at +4°C degree.

For the filling:

1 kg braised meat

1 kg beef belly

500 gr. beef shin

500 gr. spinach

250 gr. celery

250 gr. carrots

250 gr. blonde onion


Make a braise with the meat and shin, using half of the bottom of celery, carrot and onion. Once cooked, cut the meat  into pieces and put it in a saucepan with a bottom of celery, carrot and onion. Fry the beef belly in the pan for about 5 minutes, drain from fat and add to the pan with the braised meat. Cover and cook for about 3 hours, then add the spinach and finish cooking by reducing the cooking juices. Cool and then chop the meat. Season if necessary with a pinch of salt and 1 egg per kg of filling. Form the agnolotti by pulling the pasta very finely. Serve the agnolotti sautéed with beef and butter, or natural.

Share the article

Locanda Sant’Uffizio

Strada Sant’Uffizio, 1 – 12030 Penango (At)
Tel. +39.0141.916292 – info.rsu@ldchotels.com