The Original "Manicotti" | How Italians Make Cannelloni

Summary by Krater

The creators explain why manicotti is called cannelloni in Italy and demonstrate how to make a traditional meat-stuffed cannelloni with ragu and bechamel using fresh egg pasta.

From the video

Answers: How do you make traditional meat cannelloni from scratch?

• manicotti vs cannelloni
• ragu and bechamel cannelloni
• fresh egg pasta dough
• stuffed pasta baking

Ingredients

• carrots
• celery
• onion
• olive oil
• ground pork
• ground beef
• nutmeg
• white wine
• tomato paste
• tomato puree
• all-purpose flour
• 3 eggs
• butter
• milk
• salt
• black pepper
• Parmigiano Reggiano

What it concludes

• Ragù alla Bolognese traditionally used tomato paste rather than tomato puree until the Camera di Commercio di Bologna updated the recipe to include tomatoes.
• Meat ragù for baked pasta dishes requires a higher ratio of sauce and bechamel compared to standard pasta.
• Making cannelloni with fresh egg pasta rather than dry store-bought tubes creates a significantly better dish.