{{Short description|Italian meat-filled pasta}} {{For|stuffed pasta typical of the Oltrepò Pavese|Pavese agnolotti}} {{Infobox food | name = Agnolotti | image = Agnolotti.JPG | image_size = | caption = | alternate_name = ''Agnolotti piemontesi'', ''agnolòt'', ''agnellotti'', ''langaroli'', ''langheroli'' | country = Italy | region = Piedmont | creator = | course = | type = Pasta | served = | main_ingredient = Pasta dough, beef, vegetables | variations = }}
'''Agnolotti''' ({{IPA|it|aɲɲoˈlɔtti|lang}}; {{langx|pms|agnolòt}}, {{IPA|pms|aɲʊˈlɔt|lang}}), also known as '''''agnolotti piemontesi''''', is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat<ref name="De Vita 2009 p. 31">{{cite book | last=De Vita | first=O.Z. | title=Encyclopedia of Pasta | publisher=University of California Press | series=California Studies in Food and Culture | year=2009 | isbn=978-0-520-94471-8 | url=https://archive.org/details/encyclopediaofpa00zani | url-access=registration | access-date=November 5, 2016 | page=[https://archive.org/details/encyclopediaofpa00zani/page/31 31]}}</ref> or vegetables. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat.<ref name=":0" />
thumb|Homemade ''agnolotti del plin'' (pinched) Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called ''agnolotti del plin''. ''Plin'' means 'a pinch', because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ''Agnolotti del plin'' are almost always stuffed with meat.<ref>{{Cite book |last1=Hildebrand |first1=Caz |last2=Kenedy |first2=Jacob |year=2011 |title=Géométrie de la pasta |others=Patrice Salsa (translation) |location=Paris |publisher=Marabout |isbn=9782501072441 |pages=20 |oclc=762599005}}</ref>
==History== [[File:Agnolotti_piemontesi.jpg|thumb|''Agnolotti piemontesi alla moda di Asti'']] According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe.<ref name=":0">{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=16|oclc=762599005}}</ref>
==Variations== thumb|Agnolotti with roast sauce In the historical Montferrat region of Italy, located within Piedmont, a special version of agnolotti is prepared with a donkey meat filling.<ref name="De Vita 2009 p. 31"/> ''Robiola'' is another popular ingredient in Piedmont.
Other variations:
* ''Agnolotti al sugo di brasato'' * ''Agnolotti del plin''<ref>{{Cite web |title=Giallo Zafferano |url=https://ricette-utenti.cookaround.com/Agnolotti-del-plin.html }}</ref> * ''Agnolotti di magro'' * ''Agnolotti del plin al sugo di arrosto''<ref>{{Cite web |title=Cook Around |url=https://www.cookaround.com/ricetta/agnolotti-del-plin-al-sugo-di-arrosto.html}}</ref> * ''Agnolotti di pesce spada'' * ''Agnolotti con ripieno di coniglio alla crema di porcini''<ref>{{Cite web |title=Cook Around |url=https://ricette-utenti.cookaround.com/agnolotti-con-ripieno-di-coniglio-alla-crema-di-porcini.html}}</ref> * ''Agnolotti ripieni di salsiccia e radicchio''
==See also== {{Portal|Italy|Food}} * Piedmontese cuisine * List of pasta * List of dumplings * ''Agnolotti pavesi''
==References== {{Reflist}}
==External links== {{Commons category}} * {{Larousse Gastronomique|Agnolotti}}
{{Dumplings}} {{Pasta}}
Category:Cuisine of Piedmont Category:Italian dumplings Category:Types of pasta Category:Stuffed dishes Category:Italian meat dishes Category:Italian pasta dishes