Agnolotti del Plin and Grissini
The agnolotti del plin recipe as Piedmont folds it, plus grissini, tagliatelle, an artichoke and anchovy sauce and a white rabbit ragù.
Ugo Alciati
Chef, Guidoristorante · Piedmont
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
9 Lessons, 44 min total
- FREE
Introduction
- FREE
#1 Grissini
- FREE
#2 Agnolotti & Tagliatelle Dough
- FREE
#3 Agnolotti del Plin Filling
- FREE
#4 Agnolotti del Plin Shaping & Plating
- PRO
#5 Artichoke and Anchovy Sauce
- PRO
#6 Tagliatelle Shaping & Plating
- PRO
#7 White Rabbit Ragù
- PRO
#8 Pumpkin Gnocchi Preparation & Plating
- PRO
#BONUS: Cardoon with Pear and Anchovies
About this course
Agnolotti del plin are small filled pasta pinched shut by hand, and the pinch is the plin. This agnolotti del plin recipe runs across two lessons, the filling and then the shaping and plating, on a dough shared with tagliatelle. Grissini, an artichoke and anchovy sauce and a white rabbit ragù sit around it.
Piedmont cooks by ingredient before it cooks by technique, so the class is organised the same way: white rabbit, artichoke, anchovy, pumpkin, cardoon. These are recipes handed down rather than designed, taught in kitchen order, with one dough serving two shapes so the attention falls on what changes after the dough is made.
How thin the sheet goes. How much filling a single pinch will hold. How a ragù is cut for a folded shape rather than a flat ribbon. You finish able to run the dough for both shapes, fill and pinch at speed, and carry the same fillings into pumpkin gnocchi.
"Piedmontese cooking rewards precision, every dish here is built on getting the small details right."
Ugo Alciati · Executive Chef/Owner @ Guidoristorante
Lessons
9
Video
44 min HD
Recipes
10
Level
Audio
Italian (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Mix a single egg dough that carries both agnolotti del plin and tagliatelle.
Fill and pinch agnolotti del plin at speed, plated as Piedmont serves them.
Pull and bake grissini thin enough to snap evenly along the whole length.
Cook a white rabbit ragù and an artichoke anchovy sauce for filled pasta.
Agnolotti today, risotto tomorrow.
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Meet your instructor
Ugo Alciati
Chef, Guidoristorante, Piedmont · One star for the restaurant in 2013
Ugo Alciati was born into the family behind Guido da Costigliole and started in its kitchen at fifteen, first as a pastry chef. He is now chef at Guidoristorante, which was awarded one star in 2013.
He has stayed close to the dishes his family built while working modern technique into them, and that balance is what the class is about. Here he cooks the Piedmontese set: grissini, the plin, tagliatelle, artichoke and anchovy, white rabbit ragù, pumpkin gnocchi and a cardoon bonus lesson.
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Who is this course for?
New to these dishes or raised on them
First-time and practised Piedmontese cooks who want the ragù, the filling and the shaping in order.
A regional table, bread through to pasta
Pulling grissini, pinching agnolotti del plin and shaping tagliatelle, cooks who want the hand work.
Anyone drawn to northern Italian food
Grissini, agnolotti del plin and tagliatelle, cooks who want the traditional dishes of Piedmont.
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Grissini, Pasta & Co: The Best of Piedmont · Ugo Alciati
