Cannelloni n° 100 all'uovo

The origins of Cannelloni are extremely old. Among the very first types of pasta to be made from a mixture of flour, water and salt are Gnocchi and Cannelloni, i.e. strips of pasta of different lengths that were rolled up to form perfect cylinders in which to put the filling,

The size of Cannelloni means they are ideal for filling with tasty mixtures made from meat, or vegetables and ricotta.

The most commonly used recipes for Cannelloni are those baked in the oven with tasty fillings and covered with a thin layer of tomato sauce and béchamel.

Available in 250 g packs

  • Cooking time: 20 min
Cannelloni n° 100 all'uovo
    play

    Our method

    Attention, care, experience, quality at every stage: from our mill to your table.

    Selecting the wheat

    Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
    grano

    The milling

    We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
    molitura

    The dough

    Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
    impastamento

    Drawing

    While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
    trafilatura

    Drying

    Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
    essiccazione



    You may also be interested in

    Pappardelle n° 101 all'uovo

    Pappardelle are consumed all over Italy and are part of the long, flat pasta family.

    They are excellent when prepared with sauces made from wild meat and game.

    They are also recommended for recipes with tomato sauce and cheese, as well as with creamy sauces, which spread well over the entire surface of the pasta.

    Available in 250g packs

    Find out more