Ingredients for 4 persons
300 g of spelt flour
3 medium eggs
500 g floury potatoes
15 tomatoes in oil
1 and 1/2 tablespoons salted capers
1 teaspoon oregano
Time: 45 minutes + 60 minutes resting
Boil the potatoes with their skins on.
When they are cooked (the fork should sink in completely), peel and mash them, still hot, with a potato masher.
Mix them in a bowl with the sun-dried tomatoes and finely chopped capers. Add salt, pepper, oregano and smoked paprika and mix well. Let stand in the refrigerator for an hour (this is to firm up the filling well).
Meanwhile, make the dough by mixing the flour with the eggs.
Knead it until you have a smooth ball. Let it rest for 30 minutes, well covered by a bowl, at room temperature.
Divide the dough into 4 parts and roll it out with a pasta machine into thin sheets (in my case, Marcato Atlas, position n. 5 or 6).
On each pasta sheet, arrange the filling at the bottom (balls about 2.5 centimeters in diameter), leaving a 2-centimeter space between each ball.
Fold the pasta sheet back on itself, matching the edges. Pinch the dough on the sides of the filling with your fingers, letting all the air out.
With a wheel cutter, cut the dough lengthwise and then cut horizontally, between one filling and the other, forming the agnolotti.
Hold the agnolotti on a floured cotton cloth (or wooden cutting board) until cooked.
Cook in plenty of boiling water for 4-5 minutes (check for doneness) and serve with a sauce to taste. In my case, fresh tomato and basil sauce, with a final sprinkling of pecorino cheese.
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