Aganollotti Del Plin Al Tartufo Biano Recipe
House-made Aganollotti Del Plin Al Tartufo Biano served during the Barolo Dinner.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, mix the ricotta cheese, grated Parmesan, truffle oil, salt, and black pepper until well combined. Set aside.
Pasta Assembly
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out one piece at a time into thin sheets using a pasta machine or rolling pin. Keep the other pieces covered to prevent drying.
- 4
Form the Agnolotti
Cut the rolled-out dough into squares (about 2 inches). Place a small teaspoon of the filling in the center of each square. Fold the dough over to form a triangle and press the edges to seal. Then, crimp the edges with a fork to ensure they are sealed well.
Cooking and Sauce Preparation
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Carefully add the agnolotti and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
- 6
Serving
- 7
Plate and Serve
Serve the agnolotti warm, garnished with extra truffle shavings if desired.