Come to learn this famous and traditional type of stuffed fresh pasta.
Agnolotti del Plin Pasta Class – Hands on lesson in English. Padua Italy.
During our fun three-hour pasta class you’ll not only be mastering the art of making the dough by hand, but also learn how to stuff and how to shape them.
Join us for a pasta adventure and learn.
The “agnolotti del plin” is a famous and traditional type of stuffed fresh pasta from southern Piedmont, Monferrato and Langhe, Northern Italy.
‘Agnolotti‘ – the plural form of the Italian word agnolotto – its name derives from ‘anulot’, the pasta’s characteristic ring shape, and ‘plin’, a pinch.
This stuffed pasta dish (also called ‘agnulot’, ‘langaroli’ or ravioli del plin agnulot, ‘langheroli’) is a typical Piedmontese pasta, served on special occasions.
François Chapusot – head chef for the English Embassy in Turin – wrote about the ‘agnolotti del plin’ in his cookbook “La cucina sana, economica ed elegante secondo le stagioni” 1846 .
To form each agnolotto, you pinch two sheets of fresh pasta together (“fare il plin”), creating the small pouches.
The filling can include anything from leftover meat to vegetables.
We will serve them with a simple, delicious, traditional butter and sage sauce.
AGNOLOTTI DEL PLIN CLASS DESCRIPTION:
- Egg Pasta dough from scratch;
- learn how to make the filling;
- learn how to shape the agnolotti del Plin
- Homemade Agnolotti del Plin with a Classic Butter and Sage Sauce.
LOCATION: PADUA PADOVA – Veneto region – Northern Italy
CLASS DURATION: 2 hours
DIFFICULTY: Intermediate to Advanced
CLASS TAGS: Pasta lovers, Foodie Lovers, Travelers, For Couples, Slow Food, Farm to Fork, Great for Families, Foundational Learning, Pasta Making, (also Vegetarian), Comfort Food, Foodie Lovers, Travelers, For Couples.
Available on request for any day, year round, based upon availability, for a minimum of one person and a maximum of eight people.
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venetocookingclasses (at ) gmail (dot) com