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  Recipe Home » Italian » Agnolotti Bandiera Part 1
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  Agnolotti Bandiera Part 1
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 394
Ingredients:
2 cup Flour plus flour for
Dusting
1/2 tsp Salt
1/2 tsp White pepper
1 Stick unsalted butter, cut
Into pieces
4 Eggs
1 Egg beaten w/ a pinch of
Salt for egg wash
Semolina for sprinkling
(see part 2 for more)
Instructions:
SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO.
1. Prepare the pasta. Place dry ingredients and butter in food
processor fitted with a pastry blade and run machine for 1 minute, or
until butter is cut up and mixture feels sandy. Add eggs and run
machine in quick spurts for 2 minutes, or until dough forms a compact
ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and
roll it through pasta machine (set rollers at widest gap). When dough
is smooth, reduce gap between rollers and roll the dough again.
Continue in this fashion until rollers are at their narrowest
setting. As dough sheets come out, dust them lightly with flour and
spread them out on the table. 3. Prepare filling. Steam spinach for
30 seconds or until tender, rinse it under cold water, and squeeze it
tightly to extract all the water. Place the spinach and remaining
ingredients for filling in food processor and grind until smooth.
(See part 2 for more)
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