Preparation

• In a bowl, combine all the ingredients and knead for about 10 minutes until a smooth and firm dough is obtained.

  Wrap the obtained dough in plastic wrap and let it rest in the fridge for 10-12 hours.

• After the indicated time, let the dough sit at room temperature for about 30 minutes before starting to roll it out.

  Divide it into 2 parts and keep covered with plastic wrap the part not currently in use.

  Soften the dough a bit by handling it and then roll it out by passing it through the rollers of the pasta machine.

  Starting from the thickest setting.

  At the first passes in the machine, the dough will tear, continue until you obtain a long and smooth sheet.

  At this stage, lightly dust the dough with flour on both sides to help, but do this only once and do not overdo it with the flour.

  Now proceed one notch at a time and repeat the process of passing it through the rollers about twice per notch.

  Consider that the final thickness, in my opinion faithful to the typical Sicilian cannoli thickness, is 1.5mm.

  In my pasta machine, which has a scale from 1 to 7 where 7 gives the thickest sheet, the setting that gives the most correct final thickness is number 4 (video).

  When you have a smooth sheet, cut circles with a pastry cutter or even with a cup, calculating that when rolled around the metal cannoli tubes, the circles should be smaller than the tubes.

  If the dough exceeds the tube ends, it would be impossible to remove them without ruining them.
  
  
  
  With some kitchen paper greased with sunflower oil, oil the entire surface of the metal tubes, especially at the center, where the joint is.

  At this point, wrap the dough circles around the tube and, with a finger dipped in egg white, moisten the end of the strip that will overlap the cannoli.

  To make this upper strip adhere well to the underlying dough, press with your fingers where the joint is.

  Do not overdo it with the egg white because if it drips onto the metal of the tube, it will make the cannoli stick to it (video).

• When all the cannoli shells are shaped, let them dry for half an hour at room temperature before frying.

  Fry in a pan with plenty of sunflower oil at a temperature of 347°F, using a kitchen thermometer.
  
  
  
  During cooking, keep the flame moderate to maintain the most stable temperature possible.

  Fry the Sicilian cannoli one at a time, or in small numbers.

  Lower them into the oil resting on a skimmer and leave them supported on it for part of the cooking time.

  That way, it will not rest on the bottom of the pan and risk burning.

  When the shell starts to form bubbles, it will float to the surface on its own.

  For even cooking, frequently turn the cannoli with a metal tongs until it reaches a nice golden color.

  This will take a few minutes.

  Let the cannoli drain on absorbent paper and remove them from the tube as soon as they have cooled slightly.

  Let cool before filling.

  Their traditional filling is ricotta and dark chocolate chips, but they are also delicious filled with custard, chocolate cream, or pistachio cream.

  To preserve their crunchiness, fill the cannoli only at the moment of serving.

  Here they are made according to the original Sicilian cannoli recipe.