Ingredients For homemade, wheat flour, eggs, and often olive oil. The filling varies from meats to fish to cheeses, according to local traditions. For factory made, durum-wheat flour and water.
How Made The flour is sifted onto a wooden board and kneaded with eggs and usually a spoonful of olive oil for a long time, then the dough is left to rest. It is rolled out with a rolling pin into a thin sheet, and 5-inch (13-cm) squares are cut from it. The squares are boiled in salted water, drained, and spread out on a dish towel to dry. Filling is placed in the center of each square, and the square is rolled into a tube. Factory-made tubular cannelloni exist under various names in large and small sizes, both smooth and ridged.
