Cannelloni is sometimes confused with manicotti. Both are stuffed, baked pasta. The 
difference is that manicotti are usually pre-formed tubes and cannelloni are rectangular sheets of pasta dough that are filled and rolled into tube shapes. Both are stuffed cheese, spinach and cheese, or meats, seafood. The cannelloni are then covered with a tomato or other sauce. Cannelloni is Italian for “large reeds.”
It is easier to make the cannelloni with home made noodles. It took about an hour from the first flour on the counter to serving the meal.
Pasta Ingredients:
2 cups of all purpose flour
2 medium eggs
2 tbs of warm water (give or take)
1 tbs olive oil
Filling Ingredients:
16 oz spinach, cooked and drained well
1 cup ricotta cheese
1/2 cup Romano Cheese
1 tbs basil
1 tbs parsley
1/3 tsp white pepper
1/4 tsp salt
1/2 tsp anise
1 egg
You Favorite Gravy (Pasta sauce)
Making the cannelloni:
Make a mound with 2 cups flour and make a hole in the top
Make a hole in the top of the flour
Add 2 eggs in the hole
Mix eggs into the flour
Mix flour and eggs together with your hands
Add 1 tbs of oil and knead more
Add 1 tbs of warm water and kneed again
knead about 5 minutes and make it to dough
Roll the dough into a ball and cut into several pieces
flatten each piece to about 3/8 inch thickness
Roll through a pasta machine on setting 1
Fold over and tun through again on 1.
Do this 3 or 4 times to break down the gluten
Roll on 2, 3, 4 and finally on 5
Cut into pieces about 6″ by 6″
Par Cook the Squares for about 2 minutes in boiling water
Set them aside and dry with paper towels
Mix the ingredients together in a bowl
Fill the cannelloni and put them into a baking dish
Cover with sauce and sprinkle with Romano cheese
Bake at 375 for about 30 minutes and serve
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