Cannelloni, The EASIEST Stuffed Pasta on Earth

Cannelloni is the easiest stuffed pasta on earth. A ricotta or meat filling rolled in fresh pasta sheets and baked. This is as classic and as comforting as it gets and for those who are confused, it is NOT manicotti. Manicotti uses thin crepes instead of pasta. Now you know.
RECIPE:
Cannelloni, The Easiest Stuffed Pasta You’ll Ever Make
www.notanother...
(Website Design by: www.kristasdes... )

[@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!

[@Madmaxx0829]

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

[@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.

[@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.

[@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

[@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

[@dmz7550]

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

[@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🙏🙂

[@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.

[@jimcasey2359]

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

[@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.

[@jenhuntington1002]

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

[@huguetteleblanc3678]

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

[@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

[@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

[@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.)

[@jorge81]

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

[@j3annie1963]

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

[@jacquessasseville3792]

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

[@edwardkornuszko4083]

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

[@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.

[@mod2868]

Everything looks and sounds great!

[@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!

[@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

[@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

[@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

[@jeffreycooley2032]

He makes it look so easy. Love it

[@daphlavor]

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

[@FirstLast-vy6rn]

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

[@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!

[@ToccaraDoesHair]

New lighting looks awesome 😎

[@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! 🍅❤👍

[@Atr0nCr0ss]

Lighting looks great with the new gear!

[@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.

[@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! 😮

[@cjay1262]

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

[@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....

[@majecha]

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

[@markpowers7197]

Great video Steven! I will be making this soon.

[@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.,

[@AlphaYTang]

Sound is working great dog, thanks for the recipe.

[@fredgrejda4610]

Great recipe and tech looked good! Well done.

[@dugjay]

Another great vid..everything looks fantastic!

[@ilbaffonero]

Best cooking videos ever!

[@constantinedimopoulos1110]

Looks fantastic! Going to make this!

[@danielsantiagourtado3430]

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

[@mgb961]

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

[@Veronica-je9qj]

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

[@SatchmoBronson]

Delicious. Video looks and sounds great btw!

[@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😊😊

[@richardfusco8767]

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

[@ssgtslick]

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

[@fersan1159]

I was loocking for this recipe, Thanks!

[@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.

[@FailingAtIt]

Sharing a tablespoon of spinach between a family is wild.

[@kaleohanokeesee]

Fantastic!

[@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

[@ronalddevine9587]

Everything looks and sounds great

[@Studycase3000]

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

[@leas4699]

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

[@zerozerozero_0]

I love you bro. Amazing video again

[@The_Original_Big_Daddy]

What, no more mouth cams?! Looks great!

[@CopenhagenCollabo]

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

[@ritaplantamura6027]

Deliciouso! Thank you for sharing

[@user-wp6kv2pr3c]

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

[@Jc-ef1yu]

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

[@charliebrown1828]

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

[@dsly5956]

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

[@lloydg8324]

The new camera looks great

[@itzj34]

That looks so yummy

[@walterh5672]

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

[@milliontareke6728]

❤ fantastic bro thanks

[@jacquessasseville3792]

You found the way to my heart 🤪💕💕

[@kingtalentt]

Damn this looks delicious!

[@ToddSurridge]

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

[@Blueagle8u]

I would definitely sub LOCATELLI Romano for the Parmesan.

[@jackjax532]

Absolutely.

[@nickgoatham7981]

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

[@miquerto]

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

[@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!😊

[@chrisvienna4921]

Camera's look good!

[@mattstraight8179]

Gr8 feed!! -str8

[@craigmiller752]

Yum!!!

[@Euodia746]

All great, I would just used way more spinach!

[@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.

[@zegermanscientist2667]

It's like sushi, only hot and actually delicious.

[@jamiesmama1]

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

[@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 😔

[@zegermanscientist2667]

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

[@marcusjuniusbrutus1859]

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

[@elishaolivestone1030]

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

[@jrbigger]

I would like to place an order.

[@bones531]

Microplane grater goes on top of the lemon ya ding dong!

[@SuePine-d8z]

👌🍅

[@jvallas]

Ok, so the ones I make from crepe-like "pasta" that I roll up is called manicotti, right? My Italian neighbor who taught me called it that. I think the Sopranos did, too. 🥴

[@KameraShy]

Freezable? Before or after baking?

[@ElDerpy]

Never seen canneloni done like this. Or this badly. At least this time you didnt say "a little bit of salt" when you used too much salt.

[@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.

[@notanothercreativetechnologist]

I love your work, and I know you're an absolutely amazing chef, but are you alright Steve? You don't look like you love this work anymore. Go the old Steve, you'll still be Steve. Slow down.

[@fgreen411]

recipe says one box fresh baby spinach...that an 8 oz box or 10, 12, 16?

[@aris1956]

7:42 Harper dovrebbe prendere un esempio da lui qui nel pronunciare la parola Ricotta e non come dice lui in una maniera che non si può proprio sentire (Rihccada). Con una moglie italiana da anni al suo fianco che gli fa sentire ogni volta la parola in maniera originale, lui invece continua per la sua strada a pronunciare ricotta alla sua maniera.