pastor granny's went to Rome for a cannelloni master class with trailblazing chef and now teacher Karla Tomasi hi I'm Carla and today I'm going to show you to make cannelloni first I'm going to show you to make the filling which consists of spinach and chard then I have cow's milk ricotta grated parmigiano some click arena and I suppose the only non traditional ingredients in this finan is fresh marjoram Carla says squeeze your filling really dry before chopping it this is far as I go you see it's chopped but not completely pureed parmitano you can use cow's milk or ship's milk ricotta I bought thousand milk because it was pressure at the shop so that you can use here she chops up the marjoram anything real but because we're in Rome will stay in Rome Anna a little bit of grated nutmeg mush will not clash with the marjoram and we can taste it beautiful it's important to season the filling well as the pasture is bland to really make very good pasta you must have very good fresh eggs preferably organic I'm cracking 3x so look how beautiful the egg white is always the eggs these three products are 168 grams so I'm going to add double - 10 grams she adds 326 grams of zero zero flour and you just around pasta dough needs to be firm and using a machine the best surface made fastest obviously words anything called like marbles it's no really good idea because chills the egg yolks so you don't necessarily have such a big boat like this chopping board would do that's not while the dough rest for 30 minutes Carla makes the bechamel sauce the cannelloni will have a traditional bechamel made with milk bar butter a little bit of fresh mint and lemon zest Carla cooks the butter and flour his jack was small tablespoon of plain flour pinch of salt then you really start whisking in the warm milk then we want our magic pinch of chopped fresh mint and adding mint and lemon zest to make a thin fragrant sauce the dough is ready when it doesn't spring back quickly when pressed make sure these are this way then you get subtle creases and you don't let a flat piece of pasta start at the widest setting always make sure that your pasta is perfectly dry move the knotch by one to narrow the rollers and repeat the process and rather than pull the past that the thing is to flip it from the back don't push or pull the dough and the most common size if you don't really want to let them into filters basically it's 14 by 9 which is something like this you say use a pasta oblong as a template for the others and the other thing is making your own classes quite dangerous because once you try still your own you'll never happy with this stuff that you buy never so portable in water salted water and then you drop carla cooks the pastor for a minute and puts it in cold water she dries the squares thoroughly when kitchen paper towels grease your Pavin dish even little bit of fish smell the bechamel should be born and is not it's quite news obviously you can't get as much feeling if you want to use equal amounts of filling the best thing to do is to melt butter now with a brush you just go order each one then which flavor cannelloni and also makes them to shine she spoons the sauce over each cannelloni and great small pecorino romano she bakes them in the oven for about 25 minutes so I think all the know they had 25 minutes Karla's perfect cannelloni are delicious so cannelloni are ready to eat one appetito