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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 cle
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