Agnolotti del Plin — Piedmontese Pinched Pasta with Butter and Sage

Prepare the pasta dough: On a clean surface, make a well with the "00" flour. Crack the eggs into the well, add a pinch of salt. Gradually incorporate the flour into the eggs using a fork, then knead by hand for 10-15 minutes until the dough is smooth and elastic. Wrap in plastic film and let it rest at room temperature for at least 30 minutes.

Roast the meats: Season the pork loin and beef chuck with salt and pepper. Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Brown the meats on all sides. Deglaze with white wine, scraping up any browned bits. Cover and roast in a preheated oven at 160°C for 1.5 to 2 hours, or until the meats are very tender. Let cool completely, then finely mince or shred the meats.

Prepare the filling: In a bowl, combine the minced roasted meats, grated Parmigiano Reggiano, freshly grated nutmeg, and breadcrumbs. Mix well until everything is evenly distributed. Adjust seasoning with salt and pepper if needed.

Roll out the dough: Divide the rested pasta dough into 3-4 portions. Working with one portion at a time, roll it very thinly (about 1mm thick) using a pasta machine (gradually decreasing settings) or a rolling pin. Keep the other portions covered.

Form the Agnolotti: Lay a thin pasta sheet on a lightly floured surface. Place small dollops (about 1/2 tsp) of filling along one edge of the pasta sheet, leaving about 2 cm between each dollop. Fold the dough over the filling, pressing gently around each dollop to remove air and seal. Using your thumb and forefinger, pinch the dough between each mound of filling to create the characteristic 'plin'. Cut into individual agnolotti using a fluted pasta wheel or knife.

Cook the pasta: Bring a large pot of salted water to a gentle boil. Carefully add the agnolotti and cook for 3-4 minutes, or until they float to the surface and are tender yet still firm to the bite.

Prepare the sauce: While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is fragrant and lightly browned (beurre noisette). Be careful not to burn it.

Serve: Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the butter and sage sauce. Toss gently to coat. Serve immediately, garnished with extra grated Parmigiano Reggiano.