2 cup flour plus flour for
1 dusting
1/2 tsp salt
1/2 tsp white pepper
1 stick unsalted butter, cut
1 into pieces
4 eggs
1 egg beaten w/ a pinch of
1 salt for egg wash
1 semolina for sprinkling
1 (see part 2 for more)
A Recipe for
Agnolotti Bandiera Part 1
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
The belly rules the mind. |
| Spanish Proverb |
This Recipe for Agnolotti Bandiera Part 1 is one of thousands in the Recipes-to-go Ethnic Cookbook.
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
If you enjoy this Agnolotti Bandiera Part 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Food Tip |
This is a recipe for Agnolotti Bandiera Part 1 from the recipe cookbook of Recipes-to-go (Ethnic)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
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)
Serves: 6
Agnolotti Bandiera Part 1 Recipe brought to you by Recipes To-Go