plin

Plin is a traditional form of filled pasta from Piedmont, Italy, best known in the variant called agnolotti dal plin. The term plin comes from the Piedmontese dialect and means pinch, referring to the way the pasta edges are pinched to seal the filling and create a small, pleated seam.

The dish is closely associated with the Langhe, Roero, and Monferrato regions and is linked to autumn and winter cooking when meat fillings are common. Traditional agnolotti dal plin are filled with a meat mixture, typically a combination of pork and veal, sometimes with rabbit, and often enriched with vegetables such as onion, carrot, and celery. Vegetarian variations exist that substitute fillings with cheese, greens, or mushrooms, but the classic version emphasizes a savory meat mixture.

Preparation and shape involve rolling fresh egg pasta dough into very thin sheets. Small amounts of filling are placed onto the sheet, which is then folded and pinched along the edges to seal, producing small, usually rectangular pockets with a fine pleated edge. The finished plin are typically cut into individual portions and dried briefly before cooking.

Serving traditionally involves boiling the plin in salted water until al dente, then pairing them with simple sauces that highlight the pasta filling. Common accompaniments include burro e salvia (butter and sage) or a light meat ragù. Plin are regarded as a hallmark of Piedmontese cuisine and reflect regional techniques that emphasize delicate pasta, savory fillings, and restrained sauces.