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Method, instructions, and recipe from Manuela Zangara via Daring Cooks website.
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For the egg pasta: Put the flour and eggs in a food processor and mix.
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When the dough looks like crumbs, place it onto a countertop sprinkled with a little flour.
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Knead well by hand until you obtain a smooth dough.
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Roll into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
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After resting, cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands.
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Put a little flour on it and begin passing it though the pasta machine.
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Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers.
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Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers.
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Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting.
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Repeat the folding and rolling technique on the widest setting at least a couple of times.
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Turn the dial to the next narrowest setting (# 2).
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Roll the pasta through the machine without folding the dough between settings.
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Keep reducing the settings until #7 (about 1 mm thick).
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If the sheet of pasta gets too long, you can cut it in half with a knife.
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To make cannelloni shape, cut out rectangular pasta sheets (4x6).
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For the bechamel sauce: In a medium saucepan over medium heat, melt the butter.
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Add the flour, stir until smooth.
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Mix into butter until mixture turns a light golden color.
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Pour in the hot milk, 1 cup at a time, into the butter/flour mixture, all the while whisking until smooth.
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Bring to a boil.
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Simmer for 5- 7 minutes on medium-low heat.
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Remove.
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Stir in salt and pepper.
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For the meat filling: Heat oil in pan over medium heat.
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Place onions, garlic and chili flakes and saute over medium until onions are translucent and garlic is soft.
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Add both meats, break down with wooden spoon, and brown.
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Increase flame, pour in wine and let boil.
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Add bay leaf.
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Simmer on medium flame for 10 minutes.
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Mix in cheese and bechamel, salt, pepper to taste.
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Take off heat and allow to cool.
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For the tomato sauce: Place extra virgin olive oil in a pot with the chopped onion and saute onions until soft and translucent.
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Saute in garlic and cayenne.
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Add the tomato puree, salt, pepper and parsley.
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Cover it and cook it on a low flame for 20 minutes.
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Then set it aside to cool down.
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For the assembly: Boil the pasta sheets in salted water until done, 3 minutes.
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Drain pasta.
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Preheat oven to 350 degrees F. Take a rectangular 9X13 oven proof dish to place in all your rolled cannelloni side by side in one layer.
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Place some of the tomato sauce on the bottom of casserole.
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Take a sheet of pasta and put in 1/8 of filling along length of pasta.
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Roll over into a cylinder to make cannelloni.
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Repeat with remaining pasta sheets.
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Place all rolled cannelloni, seam side down, in casserole dish, side by side in one layer.
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Cover with rest of tomato sauce and remaining bechamel.
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Top with mozarella and provolone slices.
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Bake for 20 minutes.
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Then broil for an additional 5 minutes, until top is golden brown.
