Pasta Dough:

  • 80 grams of flour
  • 1 small egg
  • 1/2 tbsp Olivani olive oil
  • 1 tbsp water, optional

Filling & Sauce:

  • 1 tbsp Olivani olive oil
  • 1/2 medium onion, finely chopped
  • 1 fennel bulb, finely sliced, reserve 1/2 for salad
  • 1-2 tsp Gregg’s crushed garlic
  • 2 tsp Gregg’s freshly ground sea salt
  • Gregg’s freshly ground pepper
  • 1/2 tsp fennel seeds, roughly crushed
  • 130 grams pork mince
  • 1/2 tsp Gregg’s rosemary
  • 1/2 cup breadcrumbs
  • 1/2 cup Matua Valley Pinot Noir
  • 1 sachet/2 tbsp Gregg’s tomato paste
  • 2 tins of chopped tomatoes
  • Mozzarella or other cheese to top

The Social Cooking Way

Place the flour in a large bowl and make a well in the middle. Mix the eggs with the oil then pour into the flour, using a fork to combine. Wrap in cling film until ready to use. Soak breadcrumbs with wine and set aside.

Toast fennel seeds in olive oil until fragrant. Add onion, garlic and 1/2 the fennel bulb and sweat over a low heat until soft.

Cut pasta in half. Dust with flour and run through the pasta machine, making two long strips, setting 6-7. Hang to dry for a few minutes. Remove 1?2 the vegetables from the pan. To the remaining vegetables add the tomato paste and cook for a few minutes. Add the tinned tomatoes, season and cook until slightly reduced. Mix

the reserved vegetables with the pork mince, breadcrumbs, rosemary, salt and a grind of pepper.

Lay the pasta sheets in front of you with the short edge parallel to the bench. Take a heaped tbsp

of filling and form into a cigar shape along the width of the sheet. Roll the pasta over the top of the filling forming a tube. Brush the sheet with a little bit of water and press gently to seal. Using

a sharp knife cut along the edge of the pasta you have just rolled. Continue making the cannelloni with remainder of the sheet until you have used all the pasta/filling.

Place a layer of pasta sauce into a well oiled dish and top with the cannelloni, making sure the seam is on the bottom. Cover the cannelloni with pasta sauce and mozzarella. Cover closely with a sheet of baking paper, then tuck a sheet of tinfoil over the whole dish. Bake for 30 minutes or until pasta is cooked and sauce is bubbling. Remove paper for the last 10 minutes to allow the cheese to brown. Serve with a crisp salad made from the remaining sliced fennel.

Adapted by recipe from Kate Hardwick.

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