Cannelloni

Ingredients

• Wheat flour

  Whole-grain

  100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 ¼ cup or 305g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Wheat flour

  Whole-grain

  100g

Directions

1. To make the cannelloni, start with the filling. Make it to taste with anything you'd like.
2. Then make the egg pasta. Pour the flour into a bowl, beat the egg lightly, and then add to the bowl as well.
3. Work the mixture with your hands to combine all the ingredients. Next, transfer to a pastry board and work it some more until you get a smooth and even, firm and elastic dough. Shape this dough into a ball, wrap in plastic wrap, and leave it to rest for around one hour in a cool, dry place so that it develops the right elasticity.
4. Now make the bechamel sauce. First, heat the milk, seasoned with the grated nutmeg and salt. Add the butter to another pot and let it melt completely. Sift the flour and, once the butter has melted, add this flour to the butter and stir vigorously.
5. After a couple of minutes, you'll get a hazelnut-colored roux. Remove the pot from the heat for a moment and pour in the hot milk. Keep stirring until the bechamel is thick but still fluid, around 4-5 minutes. Transfer the bechamel to a glass bowl and cover with plastic wrap . Once cool, if the sauce is too dense, you can dilute it with a little milk.
6. Take your egg pasta doughthat's been rested and developed the right elasticity, and divide it in two. Put each half through a dough sheeter, starting with the thicker side and finishing with the thinner one. You need to get a sheet about the thickness of a nickel coin (2 mm). If you don't have a dough sheeter, you can roll out the dough by hand using a lightly floured rolling pin. Cut the sheets of dough into rectangles measuring 4x5.5 inches (10x14 cm).
7. Next, blanch your pasta rectangles one at a time in boiling, slightly salted water, for about 1 minute each. Drain and transfer to a tray covered with a clean kitchen cloth. Be sure to lay the pasta out perfectly, without the rectangles overlapping each other. If you'd like, you can also run them under cold water to stop the cooking process. In the meantime, the filling will be ready and will have cooled.
8. Take one pasta rectangle and fill it with filling just in the bottom half, leaving about an inch of space from the top edge. Then roll the pasta up onto itself. Seal the pasta to make a cylinder.
9. Spread a couple of spoonfuls of bechamel on the bottom of a baking dish. Arrange your cannelloni in the dish. Cover with the remaining bechamel and some of the filling, and parmesan. Bake your cannelloni in a conventional oven preheated to 200C for 15 minutes on the middle rack, and then for 5 minutes at 240C on the highest rack and in broiler mode, until a golden crust forms on top. Now you just have to serve your cannelloni while they're still hot!
10. Original recipe by: GialloZafferano (source: www.giallozafferano.com/recipes/Cannelloni.html)

Similar Foods

• Beef Cannelloni (Manicotti)
• White Bean and Kale Soup
• Penne Pasta with Cannellini Beans and Escarole
• White Fish and Cannellini Bean Bake