No filled fresh pasta varietal is quite so emblematic of the region of Piemonte as agnolotti, and especially agnolotti ‘del plin’. A ‘plin’, literally speaking, is a pinch, in reference to the way this shape is ‘pinched’ closed by Piemonte’s fresh pasta makers in a display of delicate deftness. Whilst the Piemontese are content to devour agnolotti in any number of varieties, perhaps the most recognisable filling found in the region is beef, a prized agricultural product of Piemonte owing to its luscious Alpine grazing pastures.

And, as tradition feels more important than ever during the festive season, we have upheld this approach, only ‘pinching’ our agnolotti closed once heartily stuffed with slow-braised beef. Now, let’s go off on a tangent. Did you know that Turin, the Piemontese capital, was once the capital of Italy? Rome only became the capital in 1871. As a mark of festive fraternity between Piemonte and Lazio, the Italian capital region, we’ve paired this classic fresh pasta of Piemonte with a truffled cacio e pepe (‘cheese and pepper’) sauce, a staple of the Roman people. We are also happy to advise that the pairing is most savoury.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

METHOD

Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
Cook the pasta in the boiling water for 2 minutes. Stir regularly to prevent sticking.
Whilst the pasta cooks, put the sauce in a pan and add 3tbsp (45ml) of the pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
Lift the pasta out of the water and transfer to the sauce, toss gently to coat.
Serve topped with the grated cheese. Buon appetito!

INGREDIENTS

Allergens in BOLD & CAPITALISED:

Beef Agnolotti Pasta (67.1%) (Pasta Sheet (54%) (Durum WHEAT Semolina, Water), Filling (45%) ((Beef (34.7%), Grana Padano DOP Cheese (MILK, Salt, Rennet, Preservative: Lysozyme EGG's Protein), Breadcrumbs (WHEAT Flour, Yeast, Salt), Onion, Carrots, CELERY, Potato, Tomato Paste, Red Wine (SULPHITES), Salt, Garlic, Chicken Stock Base (Chicken (32%) Maltodextrin, Chicken Stock, Yeast Extract, Salt, Chicken Fat, Sugar, Lemon Juice Concentrate, Dried Onion, Concentrated Chicken Extract), Sage, Pea Fibre, Black Pepper, Thyme, Rosemary, Juniper Berries, Nutmeg Powder)), Truffle Cacio e Pepe (30.2%) (Water, Pecorino Romano PDO Cheese (19.4%) (Whole Sheep's MILK), Grana Padano PDO Cheese (11.1%) (MILK, Preservative: EGG Lysozyme), Truffle Sauce (10%) (Champignon Mushrooms (Agaricus Bisporus), Extra Virgin Olive Oil, Sunflower Oil, Black Olives, Water, Summer Truffle Breakings (5%), Aromas, Salt, Lemon Juice), Corn Starch, Unsalted Butter (MILK), Black Pepper, Salt), Hard Grated Cheese (MILK), Lysozyme (EGG)."

NET WEIGHT

Single portion: 288g
Double portion: 576g

ALLERGENS

For allergens, including cereals containing gluten, see ingredients in BOLD and CAPITAL.
In addition to the recipe- specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintained safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

NUTRITION

Calories per serving: 677Kcal

Following nutritional information is per 100g:

METHOD

INGREDIENTS

ALLERGENS

NUTRITION

RECIPE CARD

2024-11-25

Truffle cacio e pepe with beef agnolotti (new!)