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A close up cropped image of homemade Agnolotti on a wooden board.
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Homemade Agnolotti (step by step guide)

See step by step photos and video above! How to make Homemade Agnolotti from scratch. This beautiful filled pasta may look complicated but it's actually fairly easy to make at home.
Prep Time1 hour
Cook Time5 minutes
Resting time30 minutes
Total Time1 hour 35 minutes
Course: pasta
Cuisine: Italian
Servings: 4 servings (40-50 agnolotti)
Calories: 625kcal
Author: Emily Wyper

Equipment

  • Pasta machine or rolling pin
  • Piping bag

Ingredients

Pasta dough

  • 3 medium eggs
  • 1 medium egg yolk
  • 300 g Italian 00 flour plus extra for dusting (2 and ¼ cups)

Filling (optional see notes for more ideas)

  • 2 cups ricotta (500g) strained for at least 1 hour
  • 1 cup grated provolone piccante cheese (100g) (can also use smoked scamorza or Fontina)

Instructions

Preparation tips

  • This recipe will show you how to make homemade Agnolotti that you can prepare with any filling or sauce you like. If you’d like to use ricotta as your filling I recommend straining it for at least 1 hour before using.
  • I also recommend making your sauce in advance so all you need to do is heat it up when you’re ready to cook the Agnolotti. If you’re making a butter sauce you can do this last minute.

Make the pasta dough

  • Place the flour on a clean work surface and make a large well in the middle. Add the eggs and egg yolk to the well and beat them with a fork.
  • Start to incorporate the flour into the beaten egg a little at a time until a rough dough forms. Use your hands to bring the dough together and knead the dough for about 10 minutes until smooth and elastic. If you find the dough is too sticky use a little extra flour.
  • Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for at least 30 minutes. You can make the dough the night before and store it in the fridge overnight (bring it to room temperature before using).

Make your filling

  • If using our filling, mix the ricotta in a bowl with grated provolone cheese and add a pinch of black pepper then set aside.

To roll out the pasta dough

  • Cut the dough in half and keep one half wrapped in plastic wrap while using the other. Press the dough flat enough to fit into the widest setting of your pasta machine (you can use a rolling pin to help).
  • Pass the dough through the widest setting of your pasta machine (usually number 0) then fold one end into the middle of the dough and the other end directly over it as if you were creating a leaflet. Flatten the dough again and pass it through the widest setting once more. Repeat this process another two times.
  • Your dough is now ready to roll out. Roll the dough through each setting once finishing on number 6. You may need to cut the dough in half if it gets too long to handle easily.
  • Lay a sheet of pasta out on your work surface and pipe the filling along the middle of the pasta in one long line leaving about 1 inch free at both ends.
  • Fold the pasta right over the filling and secure it tightly using the side of your hand or finger (see photos or video for visual explanation).
  • Pinch along the filling to create roughly 1 inch wide Agnolotti. Trim the excess pasta along the edge then using your pasta wheel swiftly cut through each pinched section to cut the pasta into individual Agnolotti.
  • Lay the cut Agnolotti on a surface lightly dusted with flour or semolina while you make the rest.

Cook the Agnolotti

  • Bring a large pot of water to a boil and salt it well. Add the Agnolotti and boil for around 3 minutes.
  • Use a slotted spoon to drain the Agnolotti from the water and place directly in your pasta sauce. Toss to coat in your sauce and serve.

Video

Notes

  1. Weigh your flour - I say this a lot but it's really important. The only way to achieve accurate results is to weigh your flour with a kitchen scale (it takes 2 seconds). I do my best and measure flour with cups for every single recipe that requires it so I also provide that measurement, but I can't control how people measure the cups at home. I find the best method is to spoon the flour into cups and level it off with a knife.
  2. Eggs - if using large eggs skip the extra egg yolk. You also may need to incorporate more flour if it feels too soft/sticky.
  3. Sealing the pasta - if you find that your pasta isn't tacky enough you can lightly dab a little water along the edge before sealing the pasta over the filling.
  4. Don't use too much flour - try not to use too much extra flour when kneading the dough or it'll dry out. Same goes for rolling it out just use a light dusting when needed.
  5. Resting the dough - it's important to let the dough rest for at least 30 minutes after kneading to let the gluten relax. This makes it much more pliable and easier to use.

Nutrition

Calories: 625kcal | Carbohydrates: 62g | Protein: 32g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 335mg | Potassium: 292mg | Fiber: 2g | Sugar: 1g | Vitamin A: 954IU | Calcium: 477mg | Iron: 5mg