Agnolotti dal Plin with...Agnolotti dal Plin with Goat Cheese, Vin Santo Figs, and Sage Noisette

An elegant Piedmontese classic featuring delicate hand-pinched pasta filled with creamy caprino cheese and sweet Vin Santo-infused figs, finished in a nutty brown butter sauce with toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Mound the Tipo 00 flour on a clean work surface. Create a deep well in the center and add the 10 egg yolks and 1 whole egg. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms. Hand-knead the remaining flour into the dough for 10 minutes until smooth, silky, and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   In a small saucepan over medium-low heat, combine the finely chopped figs and Vin Santo. Simmer gently for 5 minutes until the liquid is fully absorbed and the figs are plump and jammy. Remove from heat and let cool completely.

3. 03

   In a medium bowl, whip the goat cheese until creamy. Fold in the cooled Vin Santo figs, fresh thyme, lemon zest, and grated Grana Padano. Season to taste with a pinch of salt and white pepper. Transfer the mixture to a piping bag and refrigerate for 15 minutes.

4. 04

   Cut the rested pasta dough into 4 equal portions. Keep the remaining portions wrapped while you work. Roll one portion through a pasta machine, gradually reducing the setting until you reach the thinnest sheet (approx. 1mm thick). Lay the sheet on a surface lightly dusted with semolina flour.

5. 05

   Pipe small, hazelnut-sized mounds of filling along the lower half of the pasta sheet, spacing them exactly 1.5 inches apart. Fold the top edge of the pasta sheet over the filling, sealing it tightly to expel any air pockets. Pinch the pasta firmly between the mounds of filling to create individual pockets. Using a fluted pastry wheel, cut along the top edge of the fold, then cut between each pinch to separate the individual agnolotti, leaving a small pocket (the 'plin') to catch the sauce.

6. 06

   Bring a large pot of generously salted water to a gentle rolling boil. Drop the agnolotti in and cook for 2 to 3 minutes, or until they float to the surface and the pasta is perfectly al dente.

7. 07

   While the pasta cooks, melt the unsalted butter in a wide skillet over medium heat. Add the fresh sage leaves. Cook until the butter foam subsides and begins to turn deep golden-brown, releasing a rich, nutty aroma. Immediately remove from heat and ladle in 2 tablespoons of pasta cooking water to halt the browning process.

8. 08

   Using a slotted spoon, transfer the cooked agnolotti directly into the sage brown butter. Gently swirl the pan over low heat to emulsify the sauce and coat the pasta. Plate immediately, garnishing with the crisp sage leaves, crushed toasted hazelnuts, a delicate drizzle of aged balsamic vinegar, and a scatter of Maldon sea salt flakes.