Cannelloni Pasta

1. 1

   In a medium bowl, combine the eggs, flour, salt and water. With an electric mixer, beat just until smooth. The batter shouldn't be frothy. Let batter stand 1/2 hour or longer before using - or even overnight, covered, in the refrigerator.

2. 2

   Slowly heat an 8-inch non-stick skillet or crepe pan on low heat. Oil the pan lightly. Pour in 3 Tablespoons of batter, and rotate the skillet quickly to spread the batter evenly over the bottom. Cook the pasta shell over low heat until top is dry but bottom is not brown. Turn out onto a plate or wire rack to cool. Oil pan lightly after several (or each) shell is finished. Continue cooking until all the batter is used. As the shells are finished, stack them and allow to cool. They may be made a day in advance and refrigerated, or may be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.