Adapted from All Recipes
Previously Seen in Spinach & Mushroom Cannelloni
Servings: 15 noodles
Time: 20 minutes
2 cups all-purpose flour
2 cups water
1 tsp salt
- Whisk the ingredients together in a large bowl until there are no lumps.
- Pour 1/4 cup of batter into a lightly greased frying pan over medium heat and move in a circular motion to evenly spread.
- Cook until the top begins to change color and thicken then remove to a plate. They will keep cooking once removed, so wait to stack them on top of one another until the tops are completely done.
These noodles are ridiculously delicious and practically melt in your mouth. Even after making these twice, I can't believe that cooking what is essentially a noodle pancake has such fantastic results. I upped the salt for this go around to bump the flavor a little, and it worked wonderfully. Just make sure that when you cook these, you take them off before they're fully cooked so the backside doesn't get too hard. If cannelloni isn't your thing, these extremely worthwhile noodles could also be utilized for a lasagna.
Mushroom, Zucchini, Sausage & Cheese Filling
Time: 30 minutes
Sweet Italian sausage, ground
Salt and Pepper to taste
Red pepper flakes
Jalapeno, chopped and seeded
Mozzarella cheese, grated
Pasta sauce (I suggest tomato and basil or vodka sauce)
|Luckily, the ugly filling gets covered up by the shell.|
- Preheat the oven to 350 F.
- Brown the sweet ground Italian sausage in olive oil with salt, pepper and red pepper flakes. Set aside.
- Sauté the onion, garlic, mushroom and zucchini in olive oil with salt, pepper, garlic powder, dried basil and oregano until tender.
- Mix in the sausage and pasta sauce and cook until the sauce is warmed.
- Spread a little sauce (try to use mostly sauce and save the meat and veggies for the filling) over the bottom of baking dishes.
- Mix the sauce (go for mostly the meat and veggies this time) with the cheeses for a two to one ratio of cheese to sauce in a separate bowl.
- Fill each cannelloni shell with 1-2 tbsp of filling then roll and place roll side down in the baking dish. Pack tightly. Place the filling on the side of the cannelloni that was cooked since it's the uglier side, and vanity is everything.
- Top with the remaining sauce and mozzarella. Bake for 10 minutes or until the mozzarella is melted and the noodles are warm.
|The perfect sauce for pasta.|
|Two giant casserole dishes filled for 3 hungry men.|