Officina Gastronomica Italiana

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Head chef Mina Tomas shares her head-turning signature dish, ‘Roasted cauliflower with burnt honey, feta, preserved lemon, and hazelnuts’, from Richmond meeting place, Waygood.

04 July 2024

This week’s recipe comes from Hawksburn village favourite, Officina Gastronomica Italiana or OGI to locals. Famed for its stellar courtyard, exclusive wine selection from Italy’s Emilia-Romagna region and in-house shaved cured meats, delectable pasta is served daily, handmade in the prep kitchen upstairs. OGI’s Head Chef, Gabriele Coniglio shares his recipe for Agnolotti del Plin.

Gabriele Coniglio's Agnolotti del Plin  

Serves two 


Pasta dough: 
  • 500g plain flour 
  • 400g egg yolk 
Veal & pork pasta filling and sauce: 
  • 500g pork shoulder 
  • 500g veal (topside or shoulder)  
  • 1 large carrot  
  • 1 stick of celery 
  • 1 brown onion 
  • sprig of thyme 
  • 1 bay leaf 
  • sprig of rosemary 
  • 2 sage leaves 
  • black peppercorn 
  • 1 tablespoon of tomato paste 
  • 500ml white cooking wine 
  • 500ml water 
  • 1 egg 
  • 100g parmesan 


Pasta dough: 

Separate the egg yolks from the egg white into two clean bowls. Form a mound with the flour on the work surface. Create a well in the centre, large enough to hold the eggs. Pour the egg yolks into the well. Begin to gently mix the egg yolks into the flour with a fork, gradually pulling in flour from the sides of the well. Continue mixing until the dough starts to come together. 

Once the dough starts to form, use your hands to incorporate the rest of the flour. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Tip: If the dough feels too dry, add water, a teaspoon at a time, until it reaches the right consistency. 

Once the dough is kneaded, shape it into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes – this allows the gluten to relax, making the dough easier to roll out. 

Pasta filling: 

Season pork and veal generously with salt and pepper. 

Heat a large, heavy-bottomed pot on high heat. Add 2-3 tablespoons of oil to the pot. Once the oil is hot, add the meat and sear it on all sides until it's well-browned.  

Remove the meat from the pot and set it aside. Add chopped onions, carrots, celery, and other aromatic herbs to the pot. Cook them until softened and lightly browned, about 5-7 minutes. 

Pour in the liquid ingredients to deglaze the pot. 

Place the seared meat back into the pot, nestling it into the vegetables and liquid. 

Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the meat braise gently for a few hours on the stovetop (approx. 3 hours). 

Sieve the liquid from the herbs and vegetables – it will be used as a sauce. 

Chop the meat and mix it with egg and parmesan. 

 Season to taste. 

Pasta and sauce: 

Roll the dough with a pasta machine (alternatively, you can use a rolling pin), starting with the wider setting and moving on progressively to the very last.  

Spread the sheets of pasta over a floured work surface and trim them into long rectangles. 

Place as many teaspoons of the filling along the lower half of your sheet as you can fit, while also allowing about 1 cm between them.  

Gently fold the sheet over to cover the filling and cut the pasta into small rectangles with a pasta wheel.  

Press the edges of each parcel together to seal them, then pinch them lightly to give them their classic shape. 

Cook the agnolotti del plin in boiling salted water for approximately 3 minutes until they float to the surface of the water.  

Drain and transfer them to the frying pan with the leftover braising liquid.  

Sauté them for 30 seconds until evenly coated and have a glossy sauce; mantecate with a knob of butter. 

Serve right away with a generous dust of Parmigiano Reggiano. 

Officina Gastronomica Italiana

532-534 Malvern Rd, Prahran