Agnolotti Bandiera Part 1 Recipe

• 2 c. Flour plus flour for
• Dusting
• 1/2 tsp Salt
• 1/2 tsp White pepper
• 1 stk unsalted butter, cut
• Into pcs
• 4 x Large eggs
• 1 x Egg beaten w/ a healthy pinch of
• Salt for egg wash
• Semolina for sprinkling
• (see part 2 for more)

1. Prepare the pasta.
2. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or possibly till butter is cut up and mix feels sandy.
3. Add in Large eggs and run machine in quick spurts for 2 min, or possibly till dough forms a compact ball.
4. 2.
5. Cut dough into 4-5 small pcs.
6. Lightly flour each and roll it through pasta machine (set rollers at widest gap).
7. When dough is smooth, reduce gap between rollers and roll the dough again.
8. Continue in this fashion till rollers are at their narrowest setting.
9. As dough sheets come out, dust them lightly with flour and spread them out on the table.
10. 3.
11. Prepare filling.
12. Steam spinach for 30 seconds or possibly till tender, rinse it under cool water, and squeeze it tightly to extract all the water.
13. Place the spinach and remaining ingredients for filling in food processor and grind till smooth.
14. (See part 2 for more)

flour, dusting, salt, white pepper, unsalted butter, eggs, egg, salt, sprinkling

Taken from cookeatshare.com/recipes/agnolotti-bandiera-part-1-62711 (may not work)