CANNELLONI (without MESS) with Homemade Pasta (Spinach and Ricotta)

Italian Cannelloni Stuffed with Ricotta and Spinach with Homemade Pasta IT'S EASIER than you think! Italian GRANDMOTHERS have always done it this way! Easy and fast! I propose this method and cannelloni recipe, which my grandmother taught me, with very easy and quick homemade pasta. It takes 2 min. to knead the dough, another 5 min. to roll it out and THAT'S IT, you can make all the CANNELLONI YOU WANT! If you like my videos, Please SUBSCRIBE and don’t forget to press the bell 🔔, put like 👍 to the video and feel free to share it. Thanks for watching🙏❤️ 👉 PLEASE SUBSCRIBE    / @italianpastataste   📝 Please let me know in the comments if you tried this method and if you liked it? I'm glad to hear from you! 00:00 Intro 00:07 The dough for the cannelloni 02:08 Stuffed Ricotta and Spinach 03:14 I work the pastry 05:28 Tomato puree 06:17 Cannelloni 08:33 Cooking Recipe: (for the quantity you see in the video) depends on your appetite! It would be good for 4 people: 👉For the dough: 200g of re-milled durum wheat semolina 50% hydration (I use 1 large egg (60g) and about 40 ml of water) A pinch of salt ✅ the dough must be very hard and compact, otherwise after cooking the pasta will become soft ✅ for the dough you can only use water (about 100ml) or two eggs (1 medium egg for every 100g of semolina) 👉For the stuffing: 300 g of sheep's ricotta (you can use cow's ricotta) 200 g already cooked spinach 1 egg A pinch of salt ✅ You can vary the proportion of spinach and ricotta according to your tastes 👉 the basic filling with just spinach and ricotta has a sweet and delicate flavour ✅ You can add other ingredients as you like (such as aged cheese or mozzarella), creativity is welcome! 👉For the sauce: About 500g of tomato puree (I use homemade) A mozzarella for the crust Olive oil A pinch of salt Aromatic herbs Sage and Rosemary ✅ Tomato puree and a typical semi-cooked Italian tomato sauce must be diluted with water, otherwise it will dry out too much during cooking in the oven. The pasta will absorb most of the water present in the tomato and a part will be evaporated. You will get an excellent result! ✅ 👉 Cooking in the oven: Preheated oven to 200°C for 20 minutes, then lower the oven temperature to 180°C and cook for another 15 minutes. Then add the mozzarella and cook in the oven with the grill on at 190°C for 5-7 minutes, until the mozzarella melts and forms a golden, crunchy crust. 😋 They are delicious! Enjoy your meal! ❤️ Kind regards ‪@ItalianPastaTaste‬ #cannelloni #homemadepastarecipe #italiancooking #asmrcooking