Agnolotti bandiera part 1

6 servings

Ingredients

Quantity Ingredient
2 cups Flour plus flour for
Dusting
½ teaspoon Salt
½ teaspoon 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)

Directions

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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