Cannelloni from scratch

• 250 gr white flour
• 50 gr semolina
• 3 large eggs
• pinch of fine salt

Method

1. Combine the flours and the salt. In a small separate bowl break the eggs and mix them with a fork so the egg whites and the yolks are combined.
2. Add the eggs on top of the flour and mix them well to form a dough. Knead it for a few minutes. If it's too rough, cover it and let it rest for 10 minutes while the flour will be more hydrated and the dough will be easier to work it. Once you have a smooth dough form a ball, cover it in cling foil and let it rest for at least 30 minutes at room temperature.
3. Alternatively, you can use a food processor to mix the eggs and the flour, then knead the dough by hand.

• 200 gr ricotta cheese
• 50 gr grated parmesan
• 200 gr fresh spinach
• 1 large onion
• 3 tb olive oil
• 3 garlic cloves
• zest from 1/2 lemon
• salt and pepper to taste
• 200 gr plum tomatoes (or canned plum tomatoes)
• a handful of basil leaves

Method

1. Finely chop the onion. Pour the oil in a pan and add the crushed garlic. Let it simmer until the garlic is slightly golden on the edges. Remove the garlic and add the onion.
2. Cook the onion until is translucent, then take half of it and save it for the sauce. Add the spinach (you can leave it whole or chop it), mix, reduce the heat to low and cover. If the oil is too hot the onions will burn, so you can add a bit of water.
3. Keep on low heat for a few minutes. The spinach should be soft but still green.
4. If there's liquid in the pan, drain the spinach then mix it with ricotta, parmesan, the lemon zest. Season with salt and pepper.
5. To make the sauce return the onions saved before to the heat, add the chopped tomatoes and the basil. Cook until the tomatoes are soft, then use a blender to make them into a smooth sauce.

• pasta dough, filling and sauce from above
• 50 gr grated parmesan
• 1/2 ts salt

Method

1. Roll the dough into a thin sheet, or you as pasta maker (the lasagna noodle extension on setting 4-5)
2. Cut the dough into rectangles, the size of your hand by trimming the rough edges.
3. Bring a large pot of water to boil add the salt, then take 3-4 pasta sheets and boil them for 1 min then remove them with a slotted spoon and place them under cold running water. Repeat with all the pasta sheets. Don't skip this step, unless you make the pasta sheets very thin.
4. Add 1-2 tb of filling on each sheet, then roll it to form the cannelloni.
5. In a tray, add half of the tomato sauce, then carefully place the cannelloni in one layer. Spread the remaining tomato sauce on top then sprinkle with parmesan.
6. Bake the cannelloni for 25-30 min at 170 C.