Fresh cannelloni

A recipe from The Silver Spoon

Preparation: 35 minutes plus 1 hour resting

Cooking: 5 minutes

Makes: about 12 cannelloni


400g (14oz) (3½ cups) plain flour, preferably Italian type 00

4 eggs



Sift the flour into a mound on a work surface and make a well in the centre. Break the eggs into the well and add a pinch of salt.

Knead thoroughly, then roll out on a lightly floured surface into a thin sheet. Cut into 10cm (4inch) squares.

Cook the pasta squares, a few at a time in plenty of salted boiling water for a few minutes.

Remove with a slotted spoon, refresh under cold running water and spread out on clean tea towels to dry.

They are then ready for your chosen filling.