Learn how to shape agnolotti del plin—tiny, hand-pinched pasta pockets from Piedmont, Italy. In this video, I’ll show you step by step how to fold, pinch, and cut agnolotti using a simple ricotta filling. This classic pasta shape looks intricate but is surprisingly simple once you learn the technique.
👉 Full spinach agnolotti with garlic butter recipe: https://www.withspice.com/blog/agnolotti-del-plin/
Timestamps:
0:00 Intro – How thin to roll the dough
0:09 Piping filling
0:16 Folding dough and sealing the tube
0:30 Pinching into agnolotti pockets
0:50 Cutting and finishing agnolotti
Resources:
Full printable recipe: https://www.withspice.com/blog/agnolotti-del-plin/
Get my free Ravioli Guide: www.withspice.com/perfect-ravioli
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To make annulote delin, roll out the dough to a very thin sheet setting seven on a KitchenAid attachment. Pipe a/2-in thick line of filling lengthwise down the pasta about a/2 in 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. Then pinch and seal individual annul 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 and dusted sheet tray. Annual load delin are perfect for smooth fillings that can easily be pinched through. For textured fillings like meat, follow the same technique, but drop the filling in teaspoon sized mounds and seal the dough all around the filling before trimming and cutting.
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