How to Make Perfect Cannelloni | Pasta Grannies

It's time for a cannelloni revival! Chef and teacher Carla Tomasi's recipe is delicious. It's easier than ravioli and lighter than lasagna.
Notes on this recipe:
Carla's rule of thumb when making pasta dough is: weigh your eggs. Then to calculate the flour, double this amount and subtract 10 grams. So in this video, the 3 eggs were 168g and Carla added 326g of 00 flour.
For the filling you need:
300g chard or chard and spinach - picked over and cleaned weight
250g cows milk ricotta - well drained (or sheep's milk - more flavour but also more watery)
4 tablespoons grated parmigiano reggiano
several scrapes of nutmeg, salt and pepper
a tablepspoon of chopped fresh marjoram

For the thin béchamel sauce:
300ml full fat milk
30g butter
20g plain flour
Salt and black pepper
Lemon zest
Few mint leaves- chopped

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[nn]

She should start her own channel. She is very good at explaining these methods and addressing issues that people might face.

That point about the eggs is the biggest for me. My pasta got much better when I started using fresh eggs from my friends' chickens rather than store bought.

[jerommeramirez]

SHE IS SO RIGHT WHEN SHE SAYS U WILL NEVER BE HAPPY AGAIN WITH THE STUFF U BUY AFTER U MAKE YOUR OWN PASTA.

[cleo]

I love that Italian cuisine has so many vegetarian friendly options

[warmastergorwrath]

Carla is a lovely teacher and I have learned a lot even the little tricks that she was kind to share. I loved how she spoke calmly and had a warm smile that melted the stress that I had throughout the day. Does anyone else watching Pasta Grannies find it therapeutic and wholesome, especially with the current climate that we are in?

[billywong]

Such grace in her every move! We need more pasta grannies in this world, not some tiktokers or YouTubers. These skills must be inherited to generations to come

[zubaidasmith]

She is so right about making your own pasta. You just can't go back to store bought. It just isn't the same. How I love this channel!!!! Thank you so much for sharing! I am in Sardinia right now during all this COVID and I am so thankful I am here to eat good food and soak up the sun, even though it is winter. :) Came to the right place at the right time.

[kalpia]

Binge watching all your vids coz everything about it is beautiful❣️❣️

[alejandraeaston]

She so calm and always smiling. I, in the contrary, always have a panicked look when I’m cooking. That’s why she’s a master and I a straggling cook!!!

[CarniFitMe]

"once you try your own (home made pasta), you're never happy with what you buy, " ...never ever were truer words spoken. Fabulous lady.

[Nobodyrpresident]

I made this recipe with fresh egg pasta, leaving out the marjoram and mint. My wife loved it. It was my first attempt at cannelloni and thanks to this excellent tutorial, it turned out perfecto. I will make it again, next time including the marjoram and mint. Also, I should have watched the video closer for the pasta thickness. One click thinner on the machine would have made a more delicate end result. When the cannelloni is rolled up on itself it compounds the overall thickness of pasta. Go with a thin setting.

[nmoko]

I made this for a dinner party last night and it was extremely well received...it was also super delicious and I will be making it again and again! Superb delicate flavours. Beautiful! Thank you ladies x

[shirleyjhaney]

I learned a lot watching this. I’m American and so the ways we go to aren’t always best for recipes like this. I’m really happy to see how from this channel. It looks delicious. ❤❤

[CityViewGuy]

Carla is fantastic to watch, and her explanations on fresh eggs, wood surfaces, how to use a pasta roller, the additions of mint and lemon zest to the béchamel sauce are tips you just don't get from anyone else but a master chef!  
I could watch her perform her skills all day!
Thank you again for such a wonderful treat.

[margaritabetancourt]

Chef Carla Tomasi is a great teacher. I learned some good tips. Hopefuly she will let you film more videos of her pasta recipes. I would love to learn more from

[JustOneBitePlease]

Carla's ease in the kitchen and teaching style is very appealing. She is clear and makes approaching the recipe very doable even without a written recipe. There is always tidbits of information and new knowledge that can be found in your videos. I just love it! Thank you, Vicky, for introducing us to Carla and for your amazing work producing "Pasta Grannies."

[delcymonicaambulodeguivarg]

HOLA AMIGAS DE PASTA GRANNIES SOY UNA ADMIRADORA DE LA COCINA ITALIANA Y ESTOY APRENDIENDO MUCHO CON SUS RECETAS, SALUDOS FRATERNOS DESDE MI PROVINCIA CHICLAYO CAPITAL EN LA COSTA NORTE DEL PERU.

[luminol]

I use 50-50 flour. 00 and Rice flour and it produces a much softer, more delicate texture... give it a try! you won't be disappointed!! What a great video!

[sarahp]

Thank you Pasta Grannies for sharing this recipe, oozing with deliciousness.
Carla explained and demonstratedi the canelloni making process so well.

Lucky are her students, who learn the nuances of pasta making from such a top notch chef.

[authorworld]

She has a certain strong wisdom about her. I love the way she teaches. Thank you

[vannotenc]

Learned so much from Carla, made de best Cannelloni ever. Thank you! her 'tips' will last me a lifetime ❤. Making great food does not have to cost a lot when you start from scratch, I even made my own ricotta with clabbered milk. So delisious 😋