agnolotti dal plin

Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. The “ dal pin” describes how their made, with a pinch. You should have a pasta wheel to cut these apart. There easy to make. Roll a long rectangle, pastry bag the filling, fold the pasta over to capture the dots of filling, pinch between them, cut apart edges with wheel. When filling the dots are off center to allow width-long side of the pasta to fold  lengthways. 

                   Seared Sea Scallops with Wild Mushroom Angnolotti