Ingredients Wheat flour and eggs. The classic filling of this Piedmontese pasta calls for mixed meats, usually veal and pork or occasionally donkey meat, and other ingredients that vary from place to place. The meats are braised and flavored with wine and herbs. Numerous local variants exist, including the addition of vegetables, such as artichokes, and often cheese fondue. Fontina cheese is another typical filling.
How Made The flour is sifted onto a wooden board and kneaded with eggs, then allowed to rest. The dough is rolled out with a rolling pin into a thin sheet, and cut into 2-inch (5-cm) squares with a smooth or toothed wheeled cutter. A small amount of filling is placed in the center of each square, and the agnolotto piemontese is folded and closed to form a rectangle. Sometimes a small amount of spinach is added to the dough, which colors it pale green. Shapes and different types of closings characterize agnolotti in other regions of Italy. They are gently boiled in plenty of salted water.
