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Agnolotti Bandiera Part 1

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      Title: AGNOLOTTI BANDIERA PART 1
 Categories: Italian, Pasta
      Yield: 6 Servings
 
      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)
 
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