AGNOLOTTI DI TORINO

PASTA:
800 g flour
4 eggs
2 tabsp oil
1 tabsp salt
FILLING:
1 kg beef roast, well done
250 g mortadella
2 bags spinach, cooked and pressed
3 eggs
1 cup parmesan grated
salt, pepper to taste

Make pasta kneading well. Let rest 1 hour.

Grind roast, mortadella and spinach twice through a hand grinder.

Add eggs, parmesan, seasonings.

Flatten pasta in strips, with hand machine.

Distribute blobs of filling on pasta strips, 3 cm apart. Cover with same strip folding it. Press well between blobs and in front. Cut with rotary wheel. May be frozen.

Boil lots of salted water. Drop in agnolotti, when they float they are done.

Season with melted butter, sage leaves and parmesan.