Cannelloni Pasta
Preparation
1
Mix flour, eggs, oil and salt in mixing bowl until the dough can be gathered into a rough ball. Moisten remaining dry bits of flour with drops of water and press into a ball. Knead the dough on a floured surface until it becomes smooth, shiney, and elastic, working in extra flour as needed. Wrap it in wax paper and let it rest for at least 10 minutes.
2
Divide the dough into 2 balls. Roll each ball on a floured surface and with a heavy rolling pin, until it is paper thin. Dust dough with flour as needed. Then cut into 30-36 rectangles - 2 X 3. Bring 6 quarts of water and 1 Tablespoon of salt to bubbling boil over high heat. Drop in pasta rectangles and stir gently to be sure they don't stick.
3
Return water to a boil and cook for 5 minutes or until pasta is tender but not soft. Drain and rinse with cold water. Spread pasta pieces side by side on paper towels and they are ready for filling.
Tools
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Yield:
3.0 servings
Added:
Thursday, February 11, 2010 - 9:36am
