We made cannolis and sfogliatelle today, but I forgot my camera...It was one of the best days, and also one of the most challenging. To get the dough thin enough for both of these treats, it has to be rolled at least 15-20 times through thinner and thinner settings on the pasta machine. I LOVED the cannoli recipe we used - the best I've ever tasted. Here is a photo from home. One of my classmates did snap some photos of us making them, so when I get them from her, I'll post 'em.
No comments:
Post a Comment