Cannelloni Pasta
By: Anonymous
Published: Thursday, February 11, 2010 - 9:36am

Ingredients




cup Flour
1 whl Egg
1 whl Egg White
1 tablespoon Oil
1 teaspoon Salt
Water few drops

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.