Cost Breakdown

Critical Success Points

• • Knead the dough for at least 10 minutes to develop gluten.
• • Let the dough rest 30 minutes before rolling.
• • Roll the dough to a thickness of about 1 mm to obtain light pappardelle.
• • Heat the oil to 180°C before frying the cannoli shells.
• • Fill the cannoli just before serving to keep them crisp.

Safety Warnings

• • Frying oil reaches 180 °C: handle with care to avoid burns.
• • Use a sharp knife to cut the dough to reduce the risk of slipping.