---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Agnolotti Bandiera Part 1
  Categories: Ethnic, Pasta
       Yield: 6 servings
  
       2 c  Flour plus flour for                4    Eggs
            Dusting                             1    Egg beaten w/ a pinch of
     1/2 ts Salt                                     Salt for egg wash
     1/2 ts White pepper                             Semolina for sprinkling
       1    Stick unsalted butter, cut               (see part 2 for more)
            Into pieces                    
  
   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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