Pasta Carbonara Recipe

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Cannoli Italian

Cannoli Italian


for pasta:

  • 1 1/3 cup flour
  • 1 tablespoon butter
  • 1 pinch salt
  • marsala wine
  • 1/2 teaspoon sugar
  • 1 egg white, beaten
  • 1 tablespoon grated orange or lemon rind
  • oil, for frying

for filling:

  • 1 pound ricotta cheese
  • 1 tablespoon candied citron, or glaced
  • 2 tablespoon miniature chocolate bits, or
  • fruit, slivered
  • shaved semi-sweet chocolate
  • 2 tablespoon sugar


PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well

  1. Add Marsala by the teaspoonful until dough is stiff
  2. Chill for 2 hours
  3. Roll dough on a lightly-floured board into a large rectangle
  4. Cut into 4″ squares
  5. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward
  6. Brush the touching corners with egg white so that they will stick together
  7. Deep fry in hot oil until golden
  8. Cool and remove from tubes
  9. Fill
  10. Makes 10 to 12 cannoli
  11. If you don’t have cannoli tubes, make 2″ diameter tubes out of heavy-duty aluminum foil and fold dough accordingly
  12. FILLING: Combine all ingredients and fill the cannoli

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