The filling is very simple and normally veal and pork meat are used, with the addition of vegetables. Occasionally, someone gets into a creative mood and you may taste fillings with the addition of white meat, cured meats or other local products. What makes the agnolotti of the Langhe stand out is certainly their aspect: they are often very small, irregular, made with a very thin sheet of pasta and above all are closed with a pinch, the plin, which in some areas they also call ""pessià"". What is this pinch? After all, it is just a way of stuffing the filling inside a pasta sheet. Yet, it has its own intrinsic value: the plin is a seal of guarantee because this small action impressed on the dough by squeezing the agnolotto between thumb, index and middle finger can only and exclusively be done using the hands. A gesture that gives it a typical shape, easily identifiable among many, but above all that is a guarantee of homemade preparation. It is a kind of pasta that can be served with roast sauce, but is best enhanced when served with a simple sauce of melted butter and sage. Traditionally, they were eaten ""al tovagliolo"", i.e. cooked in broth, strained and served on a linen napkin without any seasoning and to be eaten strictly by hand.
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