Agnolotti del Plin

Method

1. Separate 20 egg yolks from the whites. Combine the yolks with 2 whole eggs in the bowl of a stand mixer.
2. Add 275 g of 00 flour, 275 g of fine semolina flour, and a couple of pinches of salt.
3. Mix on low speed until the dough comes together. It will be firm and strong.
4. Remove the dough, wrap in plastic or vacuum-seal, and let it rest in the refrigerator for at least 30 minutes (or use immediately if vacuum-sealed).
5. Prepare the filling: make a fondue with milk, cream, Gruviera cheese, and mascarpone. Chill the filling.
6. Roll out the dough using a pasta machine, starting from the thickest setting and gradually thinning, dusting with nothing (the dough is dry enough). Stop at a thickness slightly thicker than the thinnest setting.
7. Lay the sheet on a lightly floured surface. Pipe small mounds of the filling about 2 cm apart.
8. Fold the dough over the filling to cover it. Press the edges to seal, then pinch the dough between each mound to create the plin shape: first a pinch near the filling, then press to expel air, then cut with a fluted wheel close to the pinched area.
9. Place the finished agnolotti on a tray and refrigerate until cooking.
10. Bring a large pot of salted water to a boil. Drop in the agnolotti and cook for about 1 minute (fresh) or 3–4 minutes (frozen).
11. Meanwhile, in a pan, melt a knob of butter with a splash of water and a ladle of Fassona beef stock. Let it emulsify.
12. Drain the agnolotti and transfer them to the pan with the sauce. Toss gently for 30–40 seconds, adding more stock if needed.
13. Serve immediately with extra sauce spooned over the top.