Cannelloni, The EASIEST Stuffed Pasta on Earth

[@augustgondek2427]

I love that you show the full process of making it from scratch, it really makes it seem more approachable and feels insightful, thank you for doing what you do.

[@Madmaxx0829]

Chef Steve IS THE MAN…. No doubt about it… Another culinary victory..!!

[@loewenalia]

I love your stack of pans in the background. It's a like a real lived in kitchen.

[@patricia738]

Your instructions, your food choices are always top notch. You are so sincere in your presentations. You couldn’t try any harder to give us the details so that we can replicate your recipes. I think there’s a little difference with your new equipment. We see a more wide angled view of your kitchen which is okay but I think the old way it was more focused directly on the board and on the food. But it’s all good. You do a fabulous job. Thank you.

[@tristanrl1940]

Nice one - in a pinch, making crepes is my go-to both for cannelloni and lasagne sheets too. Crepes are richer, more delicate and less arduous than making pasta

[@jorge81]

Rapidly becoming my go to channel for new dishes to try and cook myself. Keep up the great work. 👍

[@128cherylmarie]

All good gear is new and working well for me. I love your cooking show and the way you do your techniques and explain everything. It looks delicious. Keep going!😊

[@dugjay]

Another great vid..everything looks fantastic!

[@edwardkornuszko4083]

Thank you for another great recipe. The sound and video were good. God bless you

[@jacquessasseville3792]

Très belle recette, j'adore le ricotta avec la sauce tomate 😊💕

[@fredgrejda4610]

Great recipe and tech looked good! Well done.

[@dmz7550]

Wonderful! My family has always made cannelloni and manicotti with crepes. In Italy, I believe these are called crespelle.

[@jimcasey2359]

I made this last night and it was awesome. Can’t wait to finish the leftovers tonight. Thanks Steve

[@petercarroll2323]

Simply Awesome!

[@RodSherwood1]

Finally!!! Somebody who knows that Manicotti and Cannelloni are not the same dish!

[@aris1956]

In America purtroppo mischiano un po’ tutto, con i vari termini italiani. Giusto per fare un esempio…. il “latte” è semplicemente “milk”, mentre in America usano la parola italiana “latte” per indicare una bevanda miscelata. E poi ci sono turisti americani che quando arrivano in Italia e in un bar ordinano un latte, si meravigliano che ricevono un semplice bicchiere di latte.

[@RodSherwood1]

@@aris1956 inglese, per favore!

[@huguetteleblanc3678]

A real chef !! The real stuff 😊. Thank you so much.

[@daphlavor]

Looks wonderful, you really show us all how simple some of these dishes can be made!

[@j3annie1963]

Veriy satisfying recipe that brings back fond memories of childhood and family times. Thanks!

[@ritaplantamura6027]

Deliciouso! Thank you for sharing

[@sandrapawlowski1186]

Been watching you for a quite awhile and really enjoy your cooking and your personality, One suggestion, when zesting a lemon, try moving the lemon over the zester (lemon should be on the top) so you can see where you have already removed the skin. Give it a try....

[@Studycase3000]

All looks great with new setup/equipment?~4K shining. Wonderful host and as always, ahhh the food

[@rogeragin7378]

One of my favorites, best one I ever had was at Spaghetti Warehouse in Columbus, OH. 4 of them half with red sauce and the other with alfredo sauce. Absolutely amazing.

[@ilbaffonero]

Best cooking videos ever!

[@mod2868]

Everything looks and sounds great!

[@martysoulard7349]

My compliments. That recipe looks simple yet great. I love the attention to detail with the olive oil and parmagiano regiano finish on top. Thanks for sharing another enticing recipe.

[@markpowers7197]

Great video Steven! I will be making this soon.

[@debbiedo78]

I can do this. ❤thank you. Great video. As always

[@cjay1262]

Oooooooo They they look super good AND EZ Af. THanks again.!!

[@nekel610]

Bro I have been watching you for over a year and I can say everything you cook looks delicious don't stop doing what your doing please

[@bkm2797]

So funny, I always thought cannelloni was made with mortadella, didn’t realize all it meant was stuffed and rolled pasta. Looks delicious Stephen, and I do appreciate the smaller portions. Your video and sound equipment looks and sounds fine to me. Thanks for another tasty recipe, see you next week! 🍅❤👍

[@majecha]

This is it. Simple, tasty, from the scratch cooking. Nicly done mate.

[@Eugene-j8w]

Love to see your video's all is well on your camera. Thanks for the Tips 😅😅😅

[@constantinedimopoulos1110]

Looks fantastic! Going to make this!

[@Thegirlzintheback]

New lighting looks awesome 😎

[@jenhuntington1002]

Homemade Cannelloni at my grandparents house in Hartsdale, NY… cirqa 1980ish… pure heaven!

[@jeffreycooley2032]

He makes it look so easy. Love it

[@Atr0nCr0ss]

Lighting looks great with the new gear!

[@kaleohanokeesee]

Fantastic!

[@SatchmoBronson]

Delicious. Video looks and sounds great btw!

[@tikacalifornia7876]

Thank you for this!! I love getting it at my local - Family-owned and run - Italian restaurant, and now I feel confident that I can make this at home! (Not that I won't continue to go to Luigi's.)

[@mgb961]

Camera gear good nice crisp image and nice to see wider shot...food superb...respect bro from Brisbane oz

[@leas4699]

I want a taste please. You are wonderful to watch.

[@joeyoliver504]

I dig the new camera! Also the food looks good as always. I do have an 8 ingredient pasta (including water, salt and pepper) that I'd love to see you jazz up ngl

[@ssgtslick]

Now you got me wanting to try this w/ crepe :) ....

[@jacquessasseville3792]

You found the way to my heart 🤪💕💕

[@AlphaYTang]

Sound is working great dog, thanks for the recipe.

[@FirstLast-vy6rn]

The food and the lighting are both great! I honestly feel like I could make this, even with my arthritic hands.

[@danielsantiagourtado3430]

Love your content! It all looks amazing ❤❤❤❤

[@ronalddevine9587]

Everything looks and sounds great

[@lucascady4992]

I haven't made fresh pasta in the Italian sense, I do make my own Pierogi dough, will definitely be given this a try! I make Stuffed Shells similar to this method! Time to make my own Pasta! 😮

[@wolfwoman47]

Looks so good will think about trying this winter. Wil have to make pasta traditional way as I don't have food processor anymore. Love your videos😊😊

[@joymcguire]

I worked with a woman named "Carm" - who made the best cannelloni! I think of her fondly! (That was in 1987- I still remember them! - Thanks, Carm!)

[@justusloomans531]

Was this woman Tony Soprano’s wife?

[@joymcguire]

@@justusloomans531 nope! just an older Italian woman from the west side of Buffalo, NY! She was wonderful!

[@ichigetsu6628]

be there for her when she takes over the beef

[@richardfusco8767]

11:29 "you can not beat cooking like this"🤌🙌🙏ong bro ya shit 🔥

[@Maladringe666]

Forlinis (RIP) had a pasta much like this. I was blown away by how the pasta was baked but still aldente. Your pre cook with the boil method is how i thought they did it mind blown

[@milliontareke6728]

❤ fantastic bro thanks

[@itzj34]

That looks so yummy

[@fersan1159]

I was loocking for this recipe, Thanks!

[@zerozerozero_0]

I love you bro. Amazing video again

[@gemofamara92]

Been loving this channel for years, feel betrayed that you don't like nutmeg! Maybe I'll make this recipe but go heavy on the nutmeg lol.

[@OGJackW]

"250g of flour" proceeds to do 450g lol

[@pablocravacuore]

I thought I was tripping 😂

[@jdemuth512]

Yes! I LOVE this channel. But I was super confused. 250 to 450 is a big difference. NotAnotherCookingShow - what is the answer?

[@saraheminor]

I attempted this with 450g of flour and 5 eggs, which was definitely not the correct ratio. I needed 9 eggs to get it to a consistency similar to the video. I have a feeling he didn’t “tare” the bowl on the scale when he showed it at 450g.

[@hollycherry9230]

in the website it says 454 grams so i think this was the correct answer ?👈

[@saraheminor]

@@hollycherry9230 That’s why I tried it with 450g but it did not work.

[@Muneeb08]

My mum only ever made Cannelloni once in my life. She made it when I was around 5 or 6 years old. But somehow I still remember it because it was that damn good. We’ve spoken about making it more but she refuses because she hates stuffing them 😅

[@sugarapple5465]

Hahhaa same!!!! She made it 1-2 times when I was little and then never again 😭😭 It was my fav

[@Jc-ef1yu]

Awesome video as always. Will like to see you make a tri-color Rotolo with a tomato cream sauce. 👍

[@ceolmorjim]

Throughout the cook I was convinced the non-traditional was going to come out on top. But ..No! Ya gotta love cooking. Thanks for this .. as always. Will be feeding the grandkids this on Saturday.,

[@nickgoatham7981]

Great recipe, either way. Audio and film clarity big improvement. What will you do with the surplus pasta ? Always lively interesting presentation.

[@bobpetti4841]

Video looked great (new lights and gear, etc)- and the dish looks AMAZING. I haven't made pasta in years - this will inspire me on one of those cold winter days. Thanks!

[@ToddSurridge]

Love your videos! Could you do a Laksa recipe please?

[@Veronica-je9qj]

Yes, two beautiful balls...........of pasta dough. 🙃

[@mattstraight8179]

Gr8 feed!! -str8

[@kingtalentt]

Damn this looks delicious!

[@alessandropanico9492]

cause you often cook recipes from Abruzzo, you should try the Abruzzesi Cannelloni :. "Cannelloni di Scrippelle", they are made with a similar batter used for made salty crepes. Wonderful channel btw

[@The_Original_Big_Daddy]

What, no more mouth cams?! Looks great!

[@walterh5672]

looks great... How about doing a Crepes Style Manicotti next time

[@CopenhagenCollabo]

Looks good with the new gear…. Copenhagen 🇩🇰supports

[@Lou_Snuts]

If the pasta dough is sufficiently hydrated to begin with, I have had great results skipping the boiling, and add the stuffing directly into the uncooked sheets. Then, place in the oven. The moisture from the stuffing mixture will soften the pasta.

[@MrtheChief1]

That’s where he lost me

[@NZtechfreak]

Yep, that's what I've always done.

[@lloydg8324]

The new camera looks great

[@AdamCraigOutdoors]

Homemade pasta is right up there with homemade bread. Even "Bad" bread and pasta is so much better than store bought!! I'm gonna try these fillings out! Thanks for sharing!

[@charliebrown1828]

Aside from the audio oops things looked very good. Nice job.

[@josephcovino9697]

That's funny, the Italians I grew up with always said the difference was manicotti was ricotta cheese filled and Cannalonni was meat filled cane for meat. Anyone else grew up the same ?

[@lisamessiana1032]

Yes, I did🖐️

[@TheDJARRO]

Quite surprising as cane means dog. Did you mean carne ?

[@josephcovino9697]

@TheDJARRO Your right, I knew that yet , something like that I thought I heard, but maybe it was just in my head 🤔

[@exilemediasrfvideo]

Manicotti was for Easter and Spring family gatherings and was always cheese filled. Canaloni was barely ever made

[@sugarapple5465]

Please look into Lebanese cuisine, I’m struggling with a dish called hendbe (dandilion green side dish) it tastes so good when restaurants do it, and so bitter when I do it at home 😔

[@chrisvienna4921]

Camera's look good!

[@EbonyDiva411]

It looks delicious! I have a request, when I lived in Germany I had a cannelloni dish that was made with a homemade cheddar cheese sauce instead of tomato. Can you make a similar dish? This was yrs ago, and I haven’t been able to find a similar recipe that satisfies me. Help me please! This dish was DELICIOUS!! Hope you can help. Thanks!😊

[@Blueagle8u]

I would definitely sub LOCATELLI Romano for the Parmesan.

[@jackjax532]

Absolutely.

[@dsly5956]

A few of your recipes have gotten me laid. I thank you.

[@zegermanscientist2667]

The new equipment works fine. You thought about a higher fps, like 50 or 60?

[@craigmiller752]

Yum!!!

[@pascalduret9248]

I always wondered why you don't make your own passata.....my family we do it every year.....this year we made 560 pots.....homemade is always so much better

[@jackjax532]

You can't beat Italian grown tomatoes my friend.

[@marcusjuniusbrutus1859]

What if you use dried cannelloni, do you have to cook them in water first or fill and bake/steam till ready?

[@ibkansas27]

Any chance we can get that manicotti video with the crepe 😅

[@dianneferraro7969]

You can buy fresh lasagna noodles and cut to size to speed up the process

[@jrbigger]

I would like to place an order.

[@elishaolivestone1030]

Any reason to think this wouldn't freeze well? Maybe a filling with a bit less moisture...

[@adillshahzada3645]

What is white ingredient name which he mix with spinach ?

[@jamiesmama1]

Manicnotti was sittin right there, my man. Jus' sayin.

[@miquerto]

gear must have been on point. I didn't notice anything amiss audio wise or other. I need this food in my face.

[@professionalidiots101]

I haven't made fresh pasta for years, I forgot how easy it is. Btw what time do you want me round for dinner?

[@danflaherty5218]

I've been looking for a good cannelloni shell for some time... the hard ones are not good... Why did I never think to make fresh pasta cannelloni (forehead slap!)... I love meat and ricotta filling in Marcella Hazan tomato sauce with a béchamel drizzle.

[@KameraShy]

Freezable? Before or after baking?

[@lisamessiana1032]

Cannelloni, manicotti - I don't care wat u call them, they're DELICIOUS!!🤤😋 I like them saucy❤ Excellent video, as always! Thanks so much🙏🙂

[@crazydubwise]

It's really disappointing hear this, the point is THEY'RE NOT THE SAME. as spaghetti and fettuccine and so and so...

[@missyk5474]

New shirts too

[@Euodia746]

All great, I would just used way more spinach!