Cannelloni (kahn-nel-Oh-nee) are large squares of Italian pasta made from flour and eggs and cooked in boiling salted
water, then stuffed with a variety of mixtures, rolled up and browned in the oven. Sometimes they are baked with butter and sprinkled with Parmesan cheese or, as in Tuscany, they are covered with a sauce and baked until the top is golden
8 oz. flour
½ teaspoon salt 3 eggs
Sift the flour and salt into a medium-sized mixing bowl. Add the eggs. Using your hands mix the flour and eggs together and form them into a ball. Place the ball of dough on a floured
board and knead it for 10 minutes until it is smooth, but stiff. If necessary, add more flour to obtain the essential
Divide the dough into four pieces and roll out each piece into a very thin sheet. Leave the dough sheets, covered with a cloth, for at least 30 minutes.
With a sharp knife, cut the dough into 4-inch by 3-inch rectangles and use as required.
Cannelloni can also be bought ready made from most delicatessen shops.