Ingredients Soft- and durum-wheat flours, eggs, and water or milk. For the filling, beef stracotto, pork salamella, pancetta, and parmigiano.
How Made The flours are sifted together onto a wooden board and kneaded long and vigorously with eggs and water or milk. When the dough is firm and smooth, it is left to rest, and then rolled out into a thin sheet with a rolling pin. The sheet is cut into pieces about 2½ inches (6 cm) square, a teaspoon of filling is placed in the center of each square, the agnolino is closed into a triangle, and the edges are carefully sealed. The two corners on the longest side are then folded back and placed one on top of the other. The agnolini are boiled gently in broth.
