gnolotti is a typical Piedmontese dish, said to be named after a cook from Monferrato by the name of Angelotu (Angiolino). Initially called Piat d’Angelot, or Angelot’s dish, this pasta eventually became known as agnolot.
Today agnolotti is Piedmont's most traditional first course dish, a kind of meat-filled fresh pasta that is still prepared by hand all over the region. Because its stuffing main ingredient is leftovers from other meat dishes, it offers a very rich, flavourful and highly varied range of results.
Typically it takes two or more hours to prepare agnolotti. After being filled, folded and cut, the pasta is then boiled in beef broth or water. Melted butter, a tomato or a meat sauce, are some of the most common serving choises.
