Agnolini
Agnolini are a type of stuffed egg pasta originating from the province of Mantua (commonly called agnulìn or agnulì in the Mantuan dialect) .
Name. A diminutive linked to an old word for angel. The Mantuan dialect names are agnulìn and agnulì.
What it is
Agnolini are small stuffed egg pasta from the province of Mantua. A cook cuts a hand-rolled sheet into squares of about 3 to 4 centimetres. Each square takes a little filling, folds into a triangle, and closes around a fingertip. The filling holds braised beef cooked in white wine, Mantuan salamella sausage, pancetta, eggs, breadcrumbs, nutmeg and pepper. They look like tortellini but differ in dough and form.
The recipe first appeared in print in 1662, in Bartolomeo Stefani's L'arte di ben cucinare, written at the Gonzaga court. Agnolini are the festive soup of Mantua, served in capon broth on Christmas Day. In sorbir d'agnoli, a splash of Lambrusco and grated Grana go into the bowl. Some cooks also dress them with butter and sage.
What it is served with
Pairs with: In brodo · Butter and sage
Classic plates: Agnolini in brodo, Sorbir d'agnoli.
Nutrition
Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No agnolini? Use these
Ranked by how they behave with sauce, not how they look.
Other names
"agnulìn" or "agnulì", agnoli, agnolini mantovani, agnulì, agnulìn.
Sources
- Wikipedia (en): Agnolini (profile: origin, form, use)
- Wikipedia (it): Agnolini (profile: origin, form, use)
- mantova.com: Agnolini Mantovani (profile: origin, form, use)
- Photograph: Agnolini mantovani.jpg, Teseo, CC BY-SA 4.0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Agnolini, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.