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| Homemade Manicotti |
| Manicotti is a tube of pasta typically stuffed with meat or cheese then baked with a blanket of sauce. Cannelloni is similar but not as thick in diameter. This is a very easy dish for hosting a party very much like lasagna. The fillings can vary tremendously to offer a wide variety of flavors. Look for great veal filling on our recipe page. Start by making the Ecco Pasta according to the directions. Roll the fresh pasta to just a little thinner than 1/16”. Cut the pasta into 4” squares for 4” long manicotti and 4” x 6” rectangles for 6” manicotti. Place a square of pasta on the work surface and place about a ¼ cup (1/3 cup for the 6”) of filling along the edge of the pasta. Moisten the other edge of the pasta with a wet finger. Gently roll the pasta around the filling making a tube. Transfer to a buttered baking dish seam down and repeat until desired number of servings are made or the baking dish is full, top with sauce and a little parmesan cheese and bake at 350 degrees until bubbly. |
| Pasta Flour |
