Make the pasta dough

• Place the flour in a bowl, add the eggs and a pinch of salt and whisk together.
• When it becomes hard to work with the fork, switch to your hands and knead in the flour.
• Knead until soft, bouncy and smooth.

Rest the dough

• Wrap the dough tightly in cling film so it doesn't dry out.
• Let it rest on the kitchen top, or in the fridge if it's very hot.

Make the ricotta and lemon filling

• In a bowl, combine the ricotta, salt, white pepper, nutmeg, lemon zest, lemon juice, Parmigiano, egg and pecorino.
• Mix everything very well, then cover and rest in the fridge.

Make the lemony bechamel

• Melt the butter in a saucepan, then add the flour and cook until crusty on top and smelling nutty.
• Add the warm milk and white pepper and whisk until thickened.
• Off the heat, stir in the lemon zest and the medium cheddar.

Roll out and cut the pasta sheets

• Roll the dough into thin sheets and cut them to the length of your baking tray.

Fill and roll the cannelloni

• Grease the baking tray with butter.
• Spread the ricotta filling over each pasta sheet and roll it up.
• Arrange the cannelloni in the tray and tap the tray to level them.

Top and bake

• Grate lemon zest over the cannelloni, then cover with Parmigiano and breadcrumbs.
• Pour a little hot water into the tray so the pasta cooks evenly.
• Bake at 200 °C until golden brown on top.

Rest and serve

• Let the cannelloni rest before serving.