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Associate.com - Share Your Recipe!

Recipe Name: Agnolotti Bandiera Part 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Pasta Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Cup(s) Flour plus flour for
Dusting
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) 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) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 174
Total Fat: 19.7g
Cholesterol: 195.7mg
Sodium: 255.9mg
Potassium: 106.8mg
Carbohydrates: 32.2g
Fiber: 1.2g
Sugar: <1g
Protein: 9.7g


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