Homemade Fresh Egg Pasta and Fried Cannoli with Chocolate Ricotta

Ingredients

• 600 g 00 wheat flour (Divided: 400 g for the pasta, 200 g for the cannoli)
• 5 units Fresh eggs (4 for the pasta dough, 1 for the cannoli dough)
• 1 teaspoon Fine salt
• 2 units Shallots (Finely minced)
• 2 tablespoons Olive oil (For sautéing the shallots)
• 2 tablespoons Fresh chives (Cut into rounds)
• 1 tablespoon Honey (Replaces sugar in the cannoli dough)
• 1 liter Frying oil (sunflower or peanut) (For frying the cannoli)
• 8 units Bamboo sticks (or cannelloni tubes) (Used to shape the cannoli shells)
• 250 g Plain ricotta (For the filling)
• 50 g Dark chocolate (Melt and incorporate into the ricotta)
• 30 g Crushed pistachios (Decoration)
• 20 g Candied orange peel (Decoration)

Instructions

1. Prepare the pasta dough

   In a large bowl, combine 400 g of 00 flour, 4 eggs and the salt. Knead by hand for 10 minutes until you obtain a smooth, homogeneous and non‑sticky dough.

   Time: PT10M

2. Rest the pasta dough

   Shape into a ball, wrap in plastic film and let rest at room temperature for 30 minutes.

   Time: PT30M

3. Roll out the dough and let it dry slightly

   Divide the dough into two portions. Using a rolling pin, roll each portion very thin (about 1 mm). When you can see through the dough, it is ready. Let rest 20 minutes so it dries slightly.

   Time: PT20M

4. Cut the pappardelle

   Cut the rolled dough into strips about 1.5 cm wide. Keep the strips on a clean kitchen towel.

   Time: PT5M

5. Prepare the shallot sauce

   Heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced shallots and sauté for 6 minutes until they become translucent. Stir in the chives and remove from heat.

   Time: PT6M

6. Cook the pappardelle

   Bring a large pot of salted water to a boil. Add the pappardelle and cook for 8 minutes until al dente. Drain and toss with the shallot sauce.

   Time: PT8M

   Temperature: boiling water

7. Prepare the cannoli dough

   In the same bowl, combine the remaining 200 g of 00 flour, the extra egg and 1 tablespoon of honey. Knead for 5 minutes until you obtain a firm dough.

   Time: PT5M

8. Form the cannoli shells

   Roll the dough very thin (≈1 mm). Cut strips 2 cm wide, then wrap each strip around a bamboo stick, leaving a finger‑width gap between the ends.

   Time: PT5M

9. Dry the shells

   Place the formed shells on a rack and let dry for 10 minutes at room temperature.

   Time: PT10M

10. Fry the cannoli

    Heat the frying oil to 180°C. Gently lower each shell into the hot oil; they rise to the surface in a few seconds. Fry for 2‑3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.

    Time: PT5M

    Temperature: 180°C

11. Prepare the chocolate‑ricotta filling

    In a bowl, mix the ricotta, melted dark chocolate, and a pinch of salt until you obtain a smooth, homogeneous consistency.

    Time: PT10M

12. Fill the cannoli

    Using a pastry bag or a small spoon, fill each shell with the chocolate‑ricotta mixture. Do not overfill to avoid overflow.

    Time: PT5M

13. Decorate

    Sprinkle the cannoli with crushed pistachios and place a few pieces of candied orange peel on top.

    Time: PT2M

14. Serve

    Serve the pappardelle tossed with the shallot sauce as the main course, then present the fried cannoli as dessert.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

18 g

Carbohydrates

78 g

Fat

22 g

Fiber

4 g