Agnolini

Stuffed pasta originally from the Italian region of Lombardy

AgnoliniAlternative namesAgnulìn, agnulìCoursePastaPlace of originItalyRegion or stateProvince of Mantua, LombardyServing temperatureWarmMain ingredientsStracotto with white wine, salamella, pancetta, eggs, nutmeg, breadcrumbs, pepper  Media: Agnolini Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth.

Title page of Bartolomeo Stefani [it]'s L'arte di ben cucinare  [it] (1662)Agnolini's recipe was first published in L'arte di ben cucinare  [it] (1662) by Bartolomeo Stefani [it], a cook at the court of the Gonzaga family. Agnolini is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the agnolini's soup, sorbir d'agnoli, with abundant addition of Parmesan cheese. Sorbir, to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch. Agnolini differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough.

In the Mantuan kitchen, agnolini are not just pasta – they are the star of the first course on 24 December. The tiny, crescent‑shaped parcels are dropped into a clear chicken broth, then ladled into deep bowls and finished with a generous snowfall of grated Parmesan. The ritual of stirring the broth, watching the agnolini bob to the surface, and hearing the clink of spoon against bowl signals the start of the festive feast. It’s a comforting, communal moment that ties families to centuries‑old courtly customs, and it explains why the dish is a staple on Christmas Eve menus throughout the region.

For a hassle‑free Christmas, seek fresh or frozen agnolini from a specialist Italian deli or a reputable supermarket freezer aisle. Fresh pasta should be firm to the touch and retain a faint eggy scent; frozen varieties keep their shape well and can be cooked straight from the freezer, saving time on the day. Keep them in the coldest part of the freezer and use within three months for optimal texture. If you prefer homemade, the dough benefits from a brief resting period in the fridge before filling, and a quick dry on a clean cloth prevents sticking when you later plunge them into broth.

The magic of agnolini lies in the broth’s clarity and depth. Start with a homemade chicken stock simmered with a carrot, celery stalk, and a splash of white wine to echo the pasta’s own wine‑infused filling. Skim any foam to keep the liquid clear, then season lightly with salt and a pinch of nutmeg – a nod to the nutmeg in the agnolini dough. Drop the pasta in only when the broth is gently bubbling; over‑boiling can make the delicate parcels burst. Finish each bowl with a flourish of freshly grated Parmigiano‑Reggiano and, if daring, a drizzle of chilled Lambrusco for that traditional sorbir touch.