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HomePastaHome made Cannelloni from Abruzzo – The Pasta Venture

Home made Cannelloni from Abruzzo – The Pasta Venture


Cannelloni all’abruzzese 2 methods.

Baked cannelloni has lengthy been a well-liked pasta dish each right here in Italy and overseas. Italians prefer to serve it on Sundays or holidays. In fact, there are a selection of cannelloni recipes originating in several components of the nation. This selfmade cannelloni all’abruzzese recipe comes from Abruzzo in Central Italy. There, they sometimes prepare dinner and serve it 2 methods, with or and not using a tomato sauce. Each methods are significantly scrumptious and positively price making an attempt!

Homemade Cannelloni from Abruzzo (cannelloni all’abruzzese)

The distinction between cannelloni and manicotti.

Right here in Italy, we will’t discover massive, ridged pasta tubes known as manicotti. It appears that evidently this sort of pasta and the title is Italian-American. As an alternative, the most important pasta tubes on the Italian market are cannelloni. We are able to purchase them dried, however they’re often clean not ridged.

Homemade Cannelloni from Abruzzo (cannelloni all’abruzzese)

In fact, you need to use dried cannelloni or manicotti for many baked cannelloni recipes together with this one from Abruzzo. However, many Italian cannelloni recipes really name for selfmade or ready-made contemporary pasta sheets that are then rolled across the filling. That is how the primary cannelloni tubes have been made and remains to be a conventional technique to make them immediately.

ingredients for homemade cannelloni from Abruzzo on wooden worktop
Step 1 Collect your elements.

Some cannelloni historical past.

Like different forms of pasta, there are totally different views amongst Italian pasta makers and meals historians concerning the origins of cannelloni (rolled up sheets of pasta which are served baked and stuffed). Based on some, the primary stuffed pasta tubes resembling cannelloni date again to the 18th century.

Italian soft wheat flour and fine corn flour in white bowl
Step 2 Sift the wheat and corn flour right into a bowl.

Apparently, the 18th century Neapolitan chef and cookbook writer Vincenzo Corrado made a ‘pacchero’ crammed with floor meat and truffles, and cooked in tomato sauce that many take into account the prototype of selfmade cannelloni and later dried cannelloni or manicotti!

mixed wheat flour and corn flour in white bowl with water added
Step 3 Mix the two forms of flour and add tepid water and a pinch of salt.

Corrado was the 18th century equal to immediately’s superstar cooks. He was well-known for producing luxurious and chic banquets on the court docket in Naples and in 1773 revealed a cookbook known as ‘Il Cuoco Galante’ (the Gallant Cook dinner) which was outlined on the time as a e-book of haute delicacies.

a ball of pasta dough in a white bowl.
Step 4 Use your arms to include the water into the flour till you’ve got a tough ‘dough’ ball.

Nonetheless, there may be additionally a well-liked perception that selfmade cannelloni tubes have been invented by a chef in Campania known as Salvatore Coletta in 1924.  You possibly can learn extra concerning the historical past of this pasta in my cannelloni and manicotti put up.

ball of ready cannelloni pasta dough on wooden pastry board.
Step 5 Flip the dough out onto a pastry board and knead till clean, agency and elastic. Then let the dough relaxation for half-hour.

Cannelloni is a ‘fashionable’ pasta kind.

No matter the actual origins of cannelloni, I discover it fascinating that these big pasta tubes are a ‘fashionable’ culinary invention. Italians have been baking sheets of flour and water pasta because the instances of Historical Rome. Plus, they’ve been stuffing contemporary egg pasta shapes like tortellini for hundreds of years. However, the idea of rolling pasta sheets into tubes full of a filling is a comparatively new concept as compared. In reality, cannelloni solely actually turned a well-liked pasta kind after World Battle II.

ingredients for cannelloni filling on wood worktop
Step 6 Put together the elements for the filling.

Different baked cannelloni recipes.

Immediately, you’ll find fairly a couple of regional variations of baked cannelloni, particularly in Central Italy. Italians make many forms of cannelloni fillings together with totally different combos of floor meat or fish or cheese with varied greens or herbs. 

Cannelloni filling ingredients in white bowl
Step 7 Put all of the filling elements right into a bowl and blend collectively.

The 2 most well-known cannelloni recipes are firstly, pasta tubes full of spinach and ricotta and baked in a tomato or béchamel sauce. And, secondly, cannelloni crammed with Bolognese and baked in a tomato and/or béchamel.

uncooked cannelloni filling in skillet
Step 8 Cook dinner the cannelloni filling with butter and olive oil in a frying pan or skillet.

Nonetheless, many much less well-known recipes are equally scrumptious. On my to-publish checklist are cannelloni alla Sorrentina which has ricotta within the meat sauce and is much like this recipe for big caccavelle pasta shells alla Sorrentina.

Cooked cannelloni filling in skillet
Step 9 As soon as the meat is browned, set the filling apart to chill.

I additionally wish to make cannelloni alla Napoletana with mozzarella, anchovies and tomatoes; alla Romagnola crammed with pork, beef, sausage and prosciutto and Sicilian crusetti. The latter are small cannelloni with a filling primarily based on zucchini!

This selfmade cannelloni from Abruzzo.

For now, let’s speak about this cannelloni all’abruzzese. As I discussed above, you may prepare dinner this crammed pasta recipe 2 methods. The filling is identical for each. Probably the most conventional technique is to bake the crammed pasta tubes in simply butter and a sprinkling of cinnamon. This technique requires parboiling/blanching the pasta sheets or tubes earlier than filling them.

fresh pasta dough squares on white tray  and pasta sheet on wood pastry board
Step 11 Minimize the prepared pasta sheets into squares and lay them on a flour dusted floor

The second technique includes baking the crammed cannelloni in a easy tomato sauce with a sprinkling of parmigiano on high. Whether or not you’re utilizing dried or contemporary pasta this manner, it doesn’t want parboiling. Simply make the sauce a little bit liquid and the pasta will prepare dinner within the sauce.  

How you can make contemporary cannelloni sheets.

Many Italian cannelloni recipes make use of egg pasta sheets the identical as these we use in a lasagna. Usually, lasagne pasta dough accommodates 1 massive egg for each 100g of flour and the flour is Italian ‘00’ tender wheat flour. If you wish to make cannelloni all’abruzzese with egg pasta, take a look at the recipe on my selfmade lasagne sheets put up.

ready to cook homemade cannelloni in oven dish with bowl of egg yolk
Step 13 Place the rolled cannelloni in a greased oven dish and brush with egg yolk.

Historically the pasta dough for these selfmade cannelloni from Abruzzo is made with a combination of ‘00’ tender wheat flour and corn flour with water and a pinch of salt. So, there are not any eggs. That is how I made it.

As soon as the dough had rested, I rolled the sheets out utilizing my pasta machine after which reduce the sheets into squares. Conventional cannelloni is made with sq. sheets not rectangular like lasagne.

uncooked homemade cannelloni sprinkled with cinnamon in oven dish
Step 14 Sprinkle cinnamon over the cannelloni and put items of butter on high.

The filling for cannelloni all’abruzzese.

The filling on this cannelloni recipe accommodates a combination of three forms of floor meat; pork, beef, and lamb. You possibly can you utilize solely two varieties as an alternative. Other than the meat, the filling has pecorino, eggs, nutmeg, and salt. I adopted a recipe that claims to combine the filling elements collectively earlier than cooking it in a little bit olive oil and butter. Nonetheless, some recipes say to brown the meat first after which combine within the eggs, cheese, nutmeg, and salt when it’s cooled a little bit.

Homemade Cannelloni from Abruzzo (cannelloni all’abruzzese)
Step 15 Bake your selfmade cannelloni till the highest is barely browned and crispy.

Two methods to make and bake these selfmade cannelloni.

First technique – Baked with butter and cinnamon the standard means.

This conventional technique for making selfmade cannelloni from Abruzzo isn’t troublesome however takes a little bit time particularly as you’re utilizing selfmade pasta sheets and parboiling them.

Homemade Cannelloni from Abruzzo (cannelloni all’abruzzese)

Upon getting made the dough and reduce it into squares, blanch the sheets in boiling water to which you’ve got added a touch of olive oil. The olive oil stops the pasta from sticking collectively. Blanch the sheets 2-3 at a time after which take away them rigorously from the water and place them unfold out on to a tea towel.

fresh pasta sheet being rolled around filling and brushed with egg yolk
If baking selfmade cannelloni in tomato sauce, roll the contemporary pasta sheets across the filling and brush one finish with egg to seal.

The following step is to put some filling alongside the center of every sheet after which roll the pasta across the filling. Place the cannelloni seam aspect down right into a buttered oven dish. Brush them with egg yolk after which sprinkle with cinnamon and add some small bits of butter on high. Bake your cannelloni all’abruzzese in a preheated oven at 160°c for about 20 minutes till they’re barely golden and crispy on high.

uncooked homemade cannelloni in oven dish on top of tomato sauce.
Place the cannelloni in an oven dish with a layer of tomato sauce on the underside

Second method- Baked in tomato sauce.

You don’t have to parboil the pasta sheets to make your selfmade cannelloni this manner. Simply place some filling on every pasta sheet. Brush one finish with egg yolk and roll the pasta tightly across the filling. Place the cannelloni seam aspect down in an oven dish by which you’ve got first unfold some tomato sauce within the backside.

Cowl with extra tomato sauce, parmigiano and items of contemporary basil.

Cowl the cannelloni with extra tomato sauce, a sprinkling of parmigiano and a few basil and bake within the oven at 175 °c for about 25 minutes. Examine the pasta is cooked earlier than switching off the oven. You are able to do this by piercing a cannelloni with a fork to gauge the softness of the pasta.

Bake till the highest is browned and the pasta cooked.

Let me know what you assume.

I cooked my selfmade cannelloni from Abruzzo each methods and beloved them each. The normal technique with out tomato sauce is sort of distinctive and the butter and cinnamon give the pasta a beautiful flavour. Nonetheless, the cannelloni baked in tomato sauce have been simply as scrumptious. If, like me, you strive each methods, I’d love to listen to which you like!

Homemade Cannelloni from Abruzzo (cannelloni all’abruzzese)

Even in the event you strive only one means of cooking this selfmade cannelloni from Abruzzo, I’d love to listen to what you assume. So, please be happy to message or remark right here on the weblog or on The Pasta Venture Fb web page.

I’m trying ahead to listening to from you!

Buon Appetito!

Homemade Cannelloni from Abruzzo (cannelloni all’abruzzese)

Home made Cannelloni from Abruzzo (cannelloni all’abruzzese)

A scrumptious conventional selfmade cannelloni (manicotti) recipe from central Italy. Cannelloni all’abruzzese are selfmade, contemporary pasta sheets rolled round a 3 meat filling and baked with butter and cinnamon or in a tomato sauce. You need to use dried pasta tubes too.

Prep Time 1 hr

Cook dinner Time 30 minutes

Course Home made Pasta, Fundamental Course

Delicacies Abruzzo, Central Italy, Italian, Mediterranean


For the selfmade pasta

  • 350 g Italian 00 tender wheat flour (12oz) or all objective flour or exhausting wheat semolina flour
  • 150 g effective corn flour (5oz)
  • 1 tsp salt
  • tepid water as required

For the cannelloni filling

  • 400 g combined floor beef, pork and lamb (14oz) or simply 2 forms of floor meat
  • 100 g Pecorino Romano ( 3.5oz) grated
  • 4 massive eggs or 5 medium
  • 3 tbsp additional virgin olive oil.
  • 30 g unsalted butter (1oz)
  • 1 tsp nutmeg freshly grated
  • salt to style

For tomato sauce if utilizing

  • 500 g tomato passata (1.1lbs)
  • 2 garlic cloves peeled
  • contemporary basil leaves
  • salt to style
  • freshly floor black pepper. to style
  • 50 g Parmigiano Reggiano (2oz) grated


Make the pasta dough and sheets

  • Sift the tender wheat flour (or exhausting wheat semolina flour) and the effective corn flour right into a bowl or onto a pastry board, add a pinch of salt. Combine the flours and sufficient water collectively till you’ve got the beginnings of a dough ball. Then knead on a pastry board till the dough is agency and elastic. Roll the dough right into a ball and let it relaxation lined or wrapped in plastic wrap for half-hour.

  • Minimize off about 1/8th of the dough and roll it out into a skinny sheet utilizing a pasta machine or rolling pin (see notes). Minimize the dough sheet into15cm squares and place them on a frivolously floured floor. Repeat with the remainder of the dough and let the prepared sheets relaxation for an additional 10 minutes.

Make the filling

  • Combine the bottom meat with the pecorino, eggs, salt and nutmeg in a bowl. Warmth the olive oil and 20g of butter in a frying pan or skillet and prepare dinner the filling combination stirring kind of constantly till the meat is browned. Put aside and permit to chill.

Parboil the pasta sheets

  • Convey plentiful salted water to a boil, add a tablespoon of olive oil and prepare dinner the squares of pasta, a couple of at a time in order that they don’t stick collectively. Take away from the water one by one and lay them gently on a clear tea towel.

Methodology 1 : End and bake your cannelloni.

  • Place a little bit of the ready meat filling on every sq.. Roll the sheets of pasta into cannelloni and prepare them seam aspect down in a pan greased with olive oil or butter. Brush the cannelloni with overwhelmed egg yolk, sprinkle with 1 tablespoon of cinnamon powder, add a couple of small items of butter on the highest of the cannelloni and bake in a preheated oven at 160 ° C for about 20 minutes. Serve instantly

Methodology 2 : Cannelloni baked in tomato sauce.

End and bake

  • Place some filling alongside the centre of every pasta sq.. Brush one aspect with egg yolk and roll the pasta across the filling (see photograph within the put up). Unfold some tomato sauce within the backside of an oven dish and place the cannelloni seam aspect down within the dish one subsequent to the opposite.

  • Cowl the cannelloni with the remainder of the tomato sauce and sprinkle the highest with a beneficiant quantity of parmigiano. Bake in a preheated oven at 175°c for about 25 minutes till the pasta is cooked and the cheese topping is barely browned.


You may make the cannelloni with tomato sauce with selfmade, ready-made contemporary and dried pasta. None of those varieties want parboiling when you have sufficient sauce because the pasta will prepare dinner within the sauce. I like to recommend including a little bit extra sauce if utilizing dried pasta tubes. The latter are troublesome to fill if parboiled so it’s not really easy to make the cinnamon and butter cannelloni with them.
How you can roll out pasta sheets with a machine.
Flatten a bit of dough along with your hand after which go it via the widest setting of your machine. On mine it’s 7 on others it might be 1. Then fold the dough into three and go it although the identical setting once more (see pictures in put up). Minimize the top of the sheet to make it straight and repeat. Subsequent go the dough sheet via the following setting ( 6 or 2) with out folding. I proceed till my no 3 (could possibly be 5 on one other machine). Then if I would like thinner sheets, I exploit a rolling pin.

Key phrase genuine Italian pasta recipe, cannelloni, selfmade pasta, manicotti

Different selfmade cannelloni recipes to strive.

  1. Potato and porcini cannelloni
  2. Home made smoked salmon and ricotta cannelloni
  3. Cannelloni with pumpkin and goats cheese


In case you are serious about studying how you can make selfmade pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my pals in Rome! Nothing beats studying to make pasta from Italians! Plus, whilst you’re there why not order a duplicate of one in every of my pasta recipe cookbooks or take a look at some beneficial pasta making instruments? All nice prezzies for pasta lovers!




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