“I think we were missing the mark a little bit for the neighborhood and for locals. Plin was more of a destination than a local spot, and that’s what prompted us,” Alioto told us. “We want to cater to ...

To prepare the plin stuffed with Neapolitan ragù, start with the ragù: peel and finely slice the onions (1). Place the onions in a pan, add the oil (2), and turn on the heat. Stew the onions over low ...

To make ravioli del plin, first prepare the egg pasta according to the instructions found here. Place the flour on your work ...

Alexander Alioto was destined to be a chef; he’s the fourth generation of his family to put on the whites and cook Italian food. The name is not only associated with one of the most prominent seafood ...

Agnolotti dal plin is as much a part of life in the Langhe area of Italy’s Piedmont as its Barolo wines. In local dialect, “plin” means “pinched,” and a skilled pinch perfectly dimples the pasta.

Each region could well argue for its own, but one may have the strongest case. Stefano Secchi, the chef and co-owner of New York City’s Rezdôra, created several types of stuffed pasta exclusively for ...