Cannelloni are sometimes made from crepes, rather than pasta dough, rolled around a filling. In southern Italy, both the crepe and pasta versions are sometimes called manicotti, cooked hands-a joking reference to the handling of the hot pasta or crepe.
To make cannelloni, roll out the pasta as directed for Pasta: Fresh Egg Pasta, as for lasagna "Making Pasta Noodles". Cut the strips into 4-inch squares.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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