Agnolotti Bandiera Part 1

Title:
Agnolotti Bandiera Part 1

Yield:
6 Servings

Categories:
Italian,
Pasta




Ingredients:





     2 c  Flour plus flour for


          Dusting


   1/2 ts Salt


   1/2 ts 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)






 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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini