Manicotti

Directions

1. 1
   Break the eggs into the well and add the water, a little at a time, and the salt.
2. 2
   Knead for about 10 minutes.
3. 3
   Let stand, covered, for about 1 hour.
4. 4
   Cut dough into 4 pieces and roll as thin as you can.
5. 5
   Cut into rectangles 4 inches wide by 6 inches long.
6. 6
   Place between pieces of waxed paper.
7. 7
   You should have about 12 pieces.
8. 8
   Cook, half at a time, in 4 quarts salted boiling water with olive oul added.
9. 9
   Cook for 5 minutes.
10. 10
    Drain and place between 2 towels.
11. 11
    Divide stuffing into 12 parts.
12. 12
    Place a mound of stuffing on each dough rectangle about 13 inch from a long edge.
13. 13
    Mound should be about 1/2 inch thick and 1/2 inch wide.
14. 14
    Fold dough over twice.
15. 15
    Spread a thin layer of the meat sauce on the bottom of a baking pan.
16. 16
    Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top.
17. 17
    Sprinkle a teaspoon of Parmesan cheese over each of the manicotti.
18. 18
    Bake in a preheated slow oven for 20 minutes.