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Pasta and Soups

AGNOLOTTI VERDI (Green Agnolotti)
WITH CASTELMAGNO FONDUE

Ingredients

For the dough:
450 g. plain flour
75 g. boiled spinach leaves
3 eggs
1 tbsp. olive oil, salt.
For the filling:
500 g. Castelmagno
1 tbsp flour
4 egg yolks
50 g. butter

Crumble the cheese and soak it in the milk for at least one hour. Add the flour, egg-yolks and butter and melt in a double saucepan stirring continuously until it thickens. Put aside to cool. Using a blender or food processor, chop the spinach into a cream. Mix with the flour, eggs, salt, and olive oil and knead into a smooth dough. Roll it thinly and place small amounts of cold fondue (about the size of a hazelnut) in a straight line at a distance of about 5 cm. from the edge of the dough and 2 cm. from one another. Fold the dough over the filling, seal, and trim the dough in excess with a pasta cutter. Cook in plenty of salted boiling water, drain carefully and season with melted butter flavoured with rosemary or sage. Truffle can be flaked on this dish.