Da Emilio Cannelloni

I look into the tube

They taste good, but I didn't read that you have to pre-cook them, so they were still far too hard and too thick. For the price, I'll make the dough myself next time.

Very good quality

well, actually very fine... but only realized at home that they have to be precooked... and then fill them???

Must be tested first

Despite pre-cooking, still hard after 1.5 hours in the oven.

Very good product. I boiled the pasta in salted water for 6 minutes beforehand. After 40 minutes in the oven (the first 30 minutes covered), the cannelloni were perfect.

Unfortunately, they were not soft enough when baking.

The best I could find in Switzerland!

Thanks to them, my cannelloni Florentine was top-notch. The best stuffing in the world can't work miracles without top-quality pasta.

Ideally, the pasta should be immersed in boiling water for 6 minutes, then drained and placed in cold water to stop the initial cooking.
They should still be hard enough to be stuffed easily with a piping bag or a freezer bag with a corner cut off.
Once the dish is set up, place in the middle of the oven at 180°-190° for 40 minutes. The pasta is well behaved, not all soft, but more cooked than al dente. It's a nice change from pasta that falls apart and has no texture. I can understand that you can't really appreciate them when you're used to eating poor-quality industrial pasta. It's like children who only know instant mashed potatoes and find that real mashed potatoes taste too much like potatoes. I can only recommend these cannelloni to lovers of Italian cuisine.

kept 1.30h in the oven at 250 C°
still hard - nothing to do with instructions. by niki