Divide the dough into 4 portions (easier to process). When using a pasta machine, sprinkle a little semola on the roller and pull the first portion through 4 - 5 times at level "0". After each pulling through, fold the dough sheet once and sprinkle it with semola in between. Then pull through once from level 1 - 6 each time and spread the sheet of dough out on the work surface. Then place walnut-sized portions with two teaspoons, finger-spaced. You should border the "imaginary center line" on one side of the sheet of dough. When they are all placed on the sheet, brush the dough around them with a little water and fold the other side of the sheet of dough over it. Then press the dough around the filling so that there are no air pockets. Straighten the front, resulting flat edge a little with a knife. Then make the "plin" by rolling up the dough to bring the small flat spaces together with your index finger and thumb and then press. The result is an upright edge, the dough arches around the filling and so you get the look of a belly button ... ;-)) Now you only have to separate with a wavy wheel and then press the two sides together again a little become. This is pretty quick and should also be done by inexperienced cooks. When the first portion of dough is ready, do the same with the others one by one. As I said, it actually goes quickly, you only need a little time with this amount of dough and filling, because there are quite a few. For me there were 36 pieces. Where the main course for an adult is 9 pieces. The already finished Agnolottis are kept on a floured surface. You can also freeze them uncooked, because if you are already at it, then it is advisable to prepare a supply. When preparing without a machine, roll out the individual dough portions with a rolling pin to about 13 cm wide and 1 mm thin. The first few times not quite as thin and also fold and roll out 5 times.