{"id":14142,"date":"2026-02-12T09:10:42","date_gmt":"2026-02-12T09:10:42","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=14142"},"modified":"2026-02-22T17:31:32","modified_gmt":"2026-02-22T17:31:32","slug":"piedmont-gluten-free-agnolotti-del-plin","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/piedmont-gluten-free-agnolotti-del-plin\/","title":{"rendered":"Piedmont &#8211; Gluten-free Agnolotti del Plin"},"content":{"rendered":"<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Giro d\u2019Italia in 20 recipes<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Gluten-free Agnolotti del Plin<\/strong><\/span><\/h1>\n<p>Some regions tell their story through a single dish of filled pasta. And <strong>Piedmont<\/strong>, on this, has no doubts: <strong>Agnolotti del Plin<\/strong>\u2014small, elegant, handmade ravioli, shaped with that precise and affectionate gesture that gives the recipe its name. Plin, in the local dialect, means \u201c<strong>pinch<\/strong>\u201d: the movement of the fingers that seals the pasta and encloses a filling rich in history.<\/p>\n<p>For the Piedmont stage of my <strong>Giro d\u2019Italia in 20 Recipes<\/strong>, I had a chat on Meet with <strong>Priscilla<\/strong>, who told me how much she has missed Agnolotti del Plin since living with coeliac disease.<br \/>\nNot so much because they can\u2019t be made at home\u2026 but because they are hard to find in restaurants. And for someone who is coeliac, this often means giving up the very dishes that best represent local culinary traditions.<\/p>\n<p>So here we are, facing a new challenge: <strong>bringing the magic of gluten-free Agnolotti del Plin to the table<\/strong>, while trying to preserve their true soul\u2014the thin pasta, the flavourful filling, and the simple seasoning that lets the quality of the ingredients speak for itself.<\/p>\n<p>This recipe is my way of saying to Priscilla (and to all of you): regional cuisine doesn\u2019t have to become a \u201cmemory\u201d after diagnosis. It can turn into a new possibility\u2014more inclusive, and just as delicious.<\/p>\n<p>I got to work with a clear goal in mind: a plin that seals well, holds up during cooking, and above all\u2026 tastes truly like Piedmont.<\/p>\n<p><a href=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-632x500.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-14157 aligncenter\" src=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-632x500.jpg\" alt=\"ilaria-bertinelli-agnolotti-del-plin\" width=\"632\" height=\"500\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-632x500.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-800x633.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-253x200.jpg 253w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-768x607.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2-705x558.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-2.jpg 1200w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<h2 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Agnolotti del Plin<\/strong><\/span><\/h2>\n<h2 style=\"text-align: center;\"><span style=\"text-decoration: underline; color: #800000;\"><strong>32g carbohydrates per 100g<\/strong><\/span><\/h2>\n<h3><span style=\"color: #800000;\"><strong>Ingredients for 4 servings<\/strong><\/span><br \/>\n<span style=\"color: #800000;\"><strong>For the pasta<\/strong>:<\/span><\/h3>\n<ul>\n<li>120g wholegrain rice flour<\/li>\n<li>35g potato starch<\/li>\n<li>25g cornstarch<\/li>\n<li>20g fine wholegrain corn flour<\/li>\n<li>2 eggs<\/li>\n<li>2g guar gum<\/li>\n<li>1.5g xanthan gum<\/li>\n<li>1 tablespoon oil<\/li>\n<li>Water, as needed<\/li>\n<\/ul>\n<h3><span style=\"color: #800000;\"><strong>For the filling<\/strong><\/span><\/h3>\n<p><span style=\"color: #800000;\"><strong>(The quantity is double what you need, but given the long cooking time it\u2019s a shame to make less. Alternatively, double the pasta and freeze the agnolotti you don\u2019t use straight away.)<\/strong><\/span><\/p>\n<ul>\n<li>1 litre meat or vegetable stock<\/li>\n<li>200g pork loin<\/li>\n<li>200g veal<\/li>\n<li>200g Swiss chard or spinach, blanched or saut\u00e9ed (raw weight)<\/li>\n<li>100g carrot<\/li>\n<li>80g onion<\/li>\n<li>80g celery<\/li>\n<li>50g grated Parmigiano Reggiano<\/li>\n<li>1 garlic clove<\/li>\n<li>1 egg<\/li>\n<li>Nutmeg<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<\/ul>\n<h3><span style=\"color: #800000;\"><strong>For dressing<\/strong><\/span><\/h3>\n<ul>\n<li>Grated Parmigiano Reggiano<\/li>\n<li>Butter<\/li>\n<li>Sage<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on\u00a0<a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<p><strong style=\"color: #800000;\">Preparation<\/strong><\/p>\n<ol>\n<li>Start with the filling: cut the meat into pieces and brown it with a drizzle of oil in a casserole. Add the onion, celery and carrot, all chopped, along with the crushed garlic clove. Saut\u00e9 for a few minutes, then season with salt and pepper to taste.<\/li>\n<li>Cook over low heat for about 2 hours, covered with a lid, adding hot stock when needed. Once cooked, let the meat cool completely. Transfer the meat and its cooking vegetables to a blender together with the Swiss chard, Parmigiano, egg and nutmeg. Blend until you obtain a soft but fairly dry mixture. Adjust seasoning and set aside.<\/li>\n<li>Prepare the pasta by combining all the dry ingredients with the eggs, a pinch of salt, the oil and enough water to form a smooth, homogeneous dough.<br \/>\nWrap the dough in cling film and let it rest at room temperature for 30 minutes.<\/li>\n<li>Once rested, start shaping the agnolotti: flatten a piece of dough with a rolling pin, dusting lightly with flour, then roll it out using a pasta machine to the desired thickness. I went to the second-to-last setting on my Imperia machine.<\/li>\n<li>Using a piping bag (or a teaspoon), place small hazelnut-sized mounds of filling on the pasta sheet, spacing them about 2 cm apart. Fold the sheet over the filling, press between the mounds and along the top to remove any air and seal well. Using a fluted pastry wheel, cut between the mounds and seal the edges with your fingers to form the agnolotti.<\/li>\n<li>Cook the agnolotti in boiling salted water for 3\u20134 minutes. Drain and toss them gently in a pan with melted butter and sage leaves for a couple of minutes. Serve hot, finished with a generous grating of Parmigiano Reggiano.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-632x471.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-14159 aligncenter\" src=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-632x471.jpg\" alt=\"ilaria-bertinelli-agnolotti-del-plin\" width=\"632\" height=\"471\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-632x471.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-800x596.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-268x200.jpg 268w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-768x572.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11-705x525.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-zoom-11.jpg 1200w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Giro d\u2019Italia in 20 recipes Gluten-free Agnolotti del Plin Some regions tell their story through a single dish of filled pasta. And Piedmont, on this, has no doubts: Agnolotti del Plin\u2014small, elegant, handmade ravioli, shaped with that precise and affectionate gesture that gives the recipe its name. Plin, in the local dialect, means \u201cpinch\u201d: the [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1337,1328],"tags":[3798,1983,3803,1615,3804,3802,3797,3796,3799,3805,3800,3801,1471],"class_list":["post-14142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-tours-en","category-primi-piatti-en","tag-agnolotti-del-plin-recipe","tag-carb-counting","tag-carbohydrate-count-gluten-free-recipes","tag-carboidrati-en","tag-cho-gluten-free-pasta","tag-coeliac-friendly-italian-recipes","tag-gluten-free-agnolotti","tag-gluten-free-agnolotti-del-plin","tag-gluten-free-stuffed-pasta","tag-inclusive-cooking-giro-ditalia-in-20-recipes","tag-italian-regional-recipes-gluten-free","tag-piedmont-traditional-recipe","tag-primi-piatti-con-conta-dei-carboidrati-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Piedmont - Gluten-free Agnolotti del Plin - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"Gluten-free Agnolotti del Plin, the most iconic filled pasta from Piedmont in a coeliac-friendly recipe with rich filling and carb counting\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/unochefpergaia.it\/en\/piedmont-gluten-free-agnolotti-del-plin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Piedmont - Gluten-free Agnolotti del Plin - Uno Chef per Gaia\" \/>\n<meta property=\"og:description\" content=\"Gluten-free Agnolotti del Plin, the most iconic filled pasta from Piedmont in a coeliac-friendly recipe with rich filling and carb counting\" \/>\n<meta property=\"og:url\" content=\"https:\/\/unochefpergaia.it\/en\/piedmont-gluten-free-agnolotti-del-plin\/\" \/>\n<meta property=\"og:site_name\" content=\"Uno Chef per Gaia\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-12T09:10:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-22T17:31:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2026\/02\/Angolotti-del-plin-2-12.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"967\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ilaria Bertinelli\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ilaria Bertinelli\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/unochefpergaia.it\\\/en\\\/piedmont-gluten-free-agnolotti-del-plin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/unochefpergaia.it\\\/en\\\/piedmont-gluten-free-agnolotti-del-plin\\\/\"},\"author\":{\"name\":\"Ilaria Bertinelli\",\"@id\":\"https:\\\/\\\/unochefpergaia.it\\\/en\\\/#\\\/schema\\\/person\\\/25f02bd36a3db60997e8259a5250ea46\"},\"headline\":\"Piedmont &#8211; 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