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Agnolotti
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Agnolotti, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Agnolotti. Agnolotti (agnolotti), a Piedmont plate from Italy. Here is the whole thing, one move at a time.
On screen. Agnolotti
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Agnolotti, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Agnolotti. Agnolotti (agnolotti), a Piedmont plate from Italy.
On screen. Agnolotti
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out all-purpose flour, egg, beef sirloin, spinach, parmesan. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Large pot, Scale, Colander, Timer.
On screen. Large pot · Scale · Colander
Scene 5 · step · 7s
Step 1
Shot. Agnolotti: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. 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.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Agnolotti: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Agnolotti is cooked in italy. Boil only the starch. The sauce belongs in a second pan.
On screen. Agnolotti is cooked in italy. Boil only the…
Scene 7 · step · 7s
Step 3
Shot. Agnolotti: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Agnolotti, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Agnolotti: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Boil 12 min in real time.
Voiceover. Add the remaining weighed foods and cook Agnolotti at a rolling boil at 212°F / 100°C. Start checking at 12 minutes. Agnolotti is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
On screen. Add the remaining weighed foods and… · Boil 12 min
- 🇮🇹 ItalySouthern Europeicon-italy-agnolotti-icon-italy-agnolotti-9
Step 5
step · italy
Scene 9 · step · 6s
Step 5
Shot. Agnolotti: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Agnolotti, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Agnolotti, not the edge. If…
- 🇮🇹 ItalySouthern Europeicon-italy-agnolotti-icon-italy-agnolotti-10
Step 6
step · italy
Scene 10 · step · 7s
Step 6
Shot. Agnolotti: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Agnolotti for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in italy, with the sauce or garnish that belongs to it. Film Agnolotti in this shot order and no other: broth poured from a height into a bowl; wide on the cold pan before the heat; the sauce coating a spoon; the crumb or interior on a cutting board. Slate words for the editor: oven, opaque, jute, ember, willow, quiche, ribbon, luster, grove, zephyr.
On screen. Rest Agnolotti for 5 minutes, then… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Agnolotti is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Agnolotti looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Agnolotti turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Agnolotti, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 432 calories, with 28.7 grams of protein. Pai marks it Moderate.
On screen. 432 kcal · 28.7 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Agnolotti
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Agnolotti from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.