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Ingredients
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Agnolotti Dough
Method
Preparation
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center, crack the eggs into the well, and gradually mix the flour into the eggs. Knead until you have a smooth dough, about 10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
- 2
- 3
Roll Out the Dough
After resting, divide the dough into quarters. Roll out one quarter at a time into thin sheets, about 1/16 inch thick, using a pasta machine or a rolling pin.
- 4
Form the Agnolotti
Place small teaspoons of filling about 1 inch apart on one sheet of pasta. Moisten the edges of the pasta with water, then fold over the other half to create a pocket. Press to seal and cut between the pockets to form individual agnolotti.
- 5
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
- 6
