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Pasta Fresca all'uovo for Agnolotti del Plin with Sage and Butter Sauce

1 egg to 100g of 00 flour is considered ingredients for pasta for one. This is a traditional pasta specialty of the Piemonte region in Italy.
Course Dough
Cuisine Italian: Piemontese
Prep Time 1 hour 30 minutes
Cook Time 4 minutes
Total Time 1 hour 34 minutes
Servings 4 serv
Author Valerie Lugonja via Federico Crova at Cook in Italy


Ingredients for Pasta Fresca all'uovo:

  • 400 g 00 flour (available at Italian Grocery stores)
  • 4 eggs (if possible, special eggs for pasta making: the more orange the yolk, the more authentic the result)
  • One batch of Spinach Ricotta Filling (recipe below)
  • Rice flour for dusting finished Agnolotti del Plin to avoid sticking

Ingredients for Sage and Butter Sauce for Agnolotti del Plin

  • 100 g unsalted butter
  • 8-12 fresh sage leaves
  • salt and pepper to taste
  • Parmesan Cheese for grating on top of plated Agnolotti del Plin


Making the Fresh Egg Pasta Dough:

  1. Scale the flour into a bowl, making a large hole in the center; crack the eggs into the centre of the bowl
  2. With a fork, whisk the centre of the eggs and continue whisking until all are incorporated; whisk in edges of flour
  3. Continue whisking: there is no rush
  4. Little by little, whisk in the edges of the flour, until a dough is formed (all flour will not yet be incorporated)
  5. Start folding the dough with the fingers of one hand, incorporating the remaining flour in the bowl until it is no longer sticky (all the flour may not yet be incorporated)
  6. Transfer the ingredients to the pasta board: continue to fold or knead the dough with one hand for about 15 minutes or longer, to incorporate all of the remaining dough (if there are little dry bits, move them to the side as they will not incorporate well)
  7. Once the dough is smooth, and elastic, and a little firm, it will be ready to rest (Best a bit firmer as this will be machine rolled; hand rolling can tolerate a softer dough)
  8. Wrap with plastic wrap or foil and rest in the fridge for 40 minutes

Rolling the Fresh Egg Pasta Dough:

  1. Take the packages of cold fresh pasta dough out of the fridge, unwrap and portion into three or four pieces; cover the pieces you are not working with to retain their moisture
  2. With a rolling pin, roll into a rectangle that will fit into the thickest opening of your pasta roller; sprinkle a skiff of 00 flour on it so it doesn't stick to the roller
  3. Turn on the pasta roller, and starting with level 0, feed the dough carefully through the roller; fold in half and feed it though 00 one more time
  4. Continue to feed it through your pasta maker (hopefully you will have 9 settings) until level 4; take it over to your board and sprinkle with another skiff of flour
  5. Continue to feed through the machine and at level 9, put the dough through twice
  6. Fill and portion this rolled dough, then continue to roll the remainder of your dough, filling it as it is rolled

Filling the Agnolotti del Plin:

  1. Prepare a cookie sheet by covering it with parchment paper; have rice flour out for sprinkling
  2. Take the rolled portion of pasta dough, and slice of the ends to make a rectangle; the slice in half or in thirds, depending upon the length of your dough
  3. Using one portion of the dough, place it horizontally in front of you and tilt the pastry bag vertically and disperse a small mound of filling on the long edge of the pasta sheet closest to you; continue along the edge of the pasta sheet, just far enough a part to pinch between each mound with fingers
  4. Once the pasta sheet is lined with mounds of filling, take a firm hold of each end of the sheet, and turn it over on top of itself, ensuring there is an edge formed one turned (see above photo)
  5. Gently press the edge to seal the sheet together, and close one end of the pasta filled with the mounds
  6. Using the pointer finger and thumb of both hands, pinch the dough around each mound of filling starting at the end that you have closed with a pinch
  7. Move down the row of mounds, repinching the one pinched side and closing the open side with a new pinch until the entire row is pinched, then pinch the other end
  8. Using a round pasta cutter (see photo) trim off the long sealed edge; turn the filled pasta sheet so that it is in front of you horizontally and the mounds are exactly upside down
  9. Line up the pasta roller (as in the photos above), very close to the dough and then just quickly push it through to cut each piece of Agnolotti del Plin free from the line- up; continue until each portion of filling has become an Agnolotti del Plin
  10. Dust with rice flour to avoid sticking and place on parchment covered pan until ready to cook, or freeze
  11. Continue until all Agnolotti del Plin have been formed
  12. At this point, you can cover with a towel until cooking time, or fast freeze over night and then portion into zip lock bags for serving another day

Sage and Butter Sauce for Agnolotti del Plin:

  1. Place 2 tablespoons or 30g of the butter into a frying pan while heating the water to cook the pasta; lightly fry the sage (you do not want brown butter or a high heat)
  2. when the pasta is at 2 minutes (and it will take 4 minutes to cook) add the remaining butter and swirl to combine
  3. Add a little of the pasta water to the sauce, keep on medium low heat, swirling to emulsify butter and water into a creamy sauce
  4. Add the Agnolotti del Plin, tossing to cover all, and serve with extra grated Parmesan cheese

Recipe Notes

Never add water, salt or more eggs; if the dough is sticky, add a wee bit more flour

Clean the pasta board with a flat D-shaped spatula - scrape the board clean