Piedmontese pasta classic: wine and food in elegant harmony
Wine with food plays a leading role in this traditional dish from Piedmont. Agnolotti del Plin combines the fine craftsmanship of Italian pasta with hearty, aromatic meat fillings. The small, handmade dumplings – often filled with veal, pork and vegetables – are gently cooked and served with melted butter or gravy. Wine and food harmonize in a particularly subtle way: the silky pasta, the spicy filling and the intense sauce call for a suitable wine that brings freshness and depth. Agnolotti del Plin is pure enjoyment, stands for Piedmontese food culture and sets an exclamation mark for the Italian way of life in the combination of kitchen and cellar.
Ideal wine pairing: Barbera d’Alba DOC (Piedmont, Italy) & Barbera d’Asti DOCG (Piedmont, Italy)
The ideal accompaniment to Agnolotti del Plin is a Barbera d’Alba DOC or Barbera d’Asti DOCG. These wines stand for freshness, strong berry aromas and a pleasant, almost vibrant acidity that perfectly accompanies the creamy filling and hearty sauce of the agnolotti. Notes of dark cherry, blackberries and fine spice combine with the pasta to create an elegant interplay. Barbera brings liveliness to the dish, provides clarity and finesse on the palate and underlines the complexity of the dish without masking the fine nuances of the filling. Its structure harmonizes with both butter and jus variants and goes perfectly with Italian pasta enjoyment in the circle of family or friends.
Why this wine complements the dish perfectly
Barbera d’Alba and Barbera d’Asti are prime examples of red wines that optimally balance fruitiness and acidity. The lively, juicy acid structure has an invigorating effect and brings lightness to the rich meat filling of the Agnolotti del Plin. The dark berry aroma – especially cherry and blackberry – plays around the tender dough and harmonizes perfectly with the gravy. The moderate tannin structure provides a soft, round mouthfeel, so that both the pasta and the sauce remain in the foreground. The fresh, aromatic finesse makes every bite and every sip a versatile moment of pleasure, in which wine and food complement each other again and again and underline the fine spice of the dish.
Further wine recommendations for this dish
Nebbiolo d’Alba DOC (Piedmont, Italy)
Nebbiolo d’Alba is an elegant, multi-layered red wine with notes of red berries, floral hints and hints of spice. Its silky-fine tannin structure and balanced acidity make it ideal for handmade pasta with meat filling. The nuances of violet and cherry pick up on the aromas of the agnolotti, while the clarity and freshness of the wine enliven the creamy texture. Nebbiolo ensures that the dish never seems too heavy, but merges perfectly with sauce and dough. Every sip reveals new facets of the filling and the pasta dough – a delight for lovers of Italian classics.
Dolcetto d’Alba DOC (Piedmont, Italy)
Dolcetto d’Alba is known for its velvety structure, moderate tannins and full, fruity taste. The fresh, juicy cherry and plum notes pair beautifully with the hearty, fleshy filling of classic agnolotti. Dolcetto’s soft texture underlines the fine butter aroma, while the light almond spice in the wine builds a bridge to the sauce. The uncomplicated, yet aromatic style ensures a relaxed food pairing, in which red-fruity freshness and soft pasta dough structures are the focus together – ideal for the simplest and most beautiful moments of enjoyment at the table.
Langhe Freisa DOC (Piedmont, Italy)
Langhe Freisa convinces with berry fruit, fine spice and a sometimes delicately sparkling structure. The aromatic grape varietal characteristics enhance the hearty meat filling and accompany the butter or jus melting of the agnolotti particularly harmoniously. Freisa’s earthy, slightly animalic notes provide a charming contrast to the velvety pasta and ensure that the components of the dish remain clearly distinguishable from each other. Its animating freshness brings variety to the classic Italian pairings and gives the dish lightness.
Pinot Noir (Marlborough, New Zealand)
Pinot Noir from Marlborough combines red berries, fine herbs and a subtle spice with animating acidity. Especially with elegant pasta, the fruitiness harmonizes, brings zest to the creamy sauce and underlines the meat filling. The light, silky tannin structure of Pinot Noir provides a delicate mouthfeel and brings a modern, international accent to food pairing. The aromatic finesse, elegance and liveliness of the New Zealand Pinot show how excitingly classic dishes and new wine styles go together.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
The rosé from the south of France convinces with fresh strawberry fruit, bright spice and elegant acidity. Its lightness perfectly complements the delicate dumplings, while the fine fruit note and the aromatic clarity of the sauce create a lively taste experience. Grenache Rosé brings pleasant summer freshness to the dish and ensures that even hearty pasta recipes offer room for playful, light wine styles. The versatile structure makes the rosé a relaxed and modern-elegant wine recommendation.
The recipe:
Agnolotti del Plin
Cooking utensils
- 1 Pastamaschine oder Nudelholz
- 1 Schüssel
- 1 Teigrädchen
- 1 Topf
- 1 Schaumlöffel
Ingredients
For the dough
- 200 g Wheat flour type 405
- 2 Eggs
- Salt
For the filling
- 120 g Veal cooked, finely chopped
- 60 g Pork cooked, finely chopped
- 35 g Leaf spinach cooked, chopped
- 30 g grated Parmigiano Reggiano
- 1 Egg
- Salt Pepper, nutmeg
For the sauce
- 25 g butter or 120ml gravy
- Optional: fresh sage
Preparation
Making the dough and filling
- Knead the flour, eggs and salt into a smooth dough, leave to rest for 30 minutes.
- Finely chop the veal, pork and spinach, mix with the egg, Parmigiano and spices.
Shape agnolotti
- Roll out the dough thinly and place small heaps of the filling on top.
- Fold the dough together, cut off small pockets (“plin”) with pastry wheels.
Cooking and serving
- Cook the agnolotti in boiling salted water for 2–3 mins.
- Drain, serve with butter and sage or gravy.
Recommended Accompaniments
- Fried polenta
- Arugula salad with herbs
- Gently cooked root vegetables
