This is the easiest recipe ever for homemade manicotti shells, sooooo delicious. I've been to restaurants before where their manicotti shells are so delicate and I've always wondered how in the world they got their shells to be sooo good when the shells I use at home seem so, gross. You can even use this recipe to make the pasta sheets for lasagna as well. You'll love it as much as my family does! Enjoy!
1 and a half cups of flour
1 and a half cups of water
3/4 teaspoon of salt
Take your eggs, flour, water and salt and mix until blended. As you can see in the above picture, the blend is very watery, don't be alarmed, you want it this way!
Lightly oil a frying pan and then heat the pan for about a minute over medium high heat. Spoon in the batter or use a dry measuring cup to pour the batter into the middle of the pan.
Quickly and carefully tild the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe).
Cook about 1 to 2 minutes until the shell surface appears dry.
Carefully turn the manicotti shell over using a spatuland cook for an additional 20-30 seconds.
Stack cooked shells on a plate between waxed paper for later use.
Now it's time to assembly the Manicotti. Take one of your shells and add cheese in the center.
Spoon a generous helping of the ricotta cheese. (Add 3 eggs, salt and cheese to the ricotta cheese at least 30 minutes prior to assembling the Manicotti).