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 ood historians have not been able to establish where cannelloni originally came from, but they do agree that they are one of the earliest types of pasta invented by mankind. Indeed, since ancient times, pasta dough was cut into rectangles, covered with a variety of fillings, rolled up and cooked.
Cannelloni dough is made with wheat flour, water and salt. In Central and Northern Italy, water is often substituted with eggs.
Cannelloni is an excellent match for either meat or vegetable sauces, and servings of cannelloni are an ideal first course for large meals. It can be prepared with many different kinds of fillings, be they traditional or innovative. In Italy cannelloni is most often stuffed with a meat sauce, but its very forgiving nature makes it suitable for all kinds of experimentation.
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Recipes
CANNELLONI RIPIENI DI VITELLO E SPINACI
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