Set out a scale and the equipment for Agnolotti. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, egg, beef sirloin, spinach, parmesan, unsalted butter, nutmeg, fresh thyme, kosher salt. Agnolotti is cooked in Piedmont as its own plate, not as a copy of a restaurant menu. Fold a meat and spinach filling into small pasta parcels and boil them, then gloss them with thyme butter. Amounts are for 4 from foods this library can count.
