Cannelloni with Shrimps / Lasagne, buffalo mozzarella

INGREDIENTS

250 g cannelloni
400 grams of prawns
1 buffalo mozzarella
2 dl of white wine from the kitchen
1 medium onion
3 cloves of garlic
Pecorino cheese
2 stalks of parsley
3-4 - basil leaves
750 g of tomato pulp
2 teaspoons of sugar
600 grams of flour
6 egg yolks
Extra virgin olive oil
Salt, pepper q.b
2dl Water

Heat oven to 180 degrees, finely chop the onion and garlic to fry.
In a frying pan with high edges pour a dribble of olive oil and bring to medium heat. Add 1 clove of garlic and fry for a few moments. After that, pour the tomato sauce, chopped parsley, basil, salt and sugar. Bake for 40 minutes.
In a nonstick pan with the bottom pour a dribble of oil, onion and garlic and cook for few minutes. Then pour 1 dl of white wine continued for a few minutes. Finally we add the prawns and cook for a maximum of five minutes, then removing them from the fire. When cool chop the shrimp.
For the dough

600 grams of flour
6 egg yolks
Extra virgin olive oil
Salt q.b.
Cold water

Pour the flour into a pyramid on the axis, forming a hole in the middle.Separate the yolk dall'albume well and let them fall into the hole.Add a dribble of oil, water and salt to taste.
Now knead for at least 10 minutes.
If you try sometimes salty enough, and the mixture should be grainy even add a bit 'of water until we get a smooth paste.
With regard to the pasta machine, the final thickness is on the 5!
Or in other words, taking the flattened dough in hand, it is good to see (almost transparent)
Proceed with the stuffing of cannelloni with fish by putting them in a baking dish in layers with a sprinkling of pecorino, covering them well with the sauce and cook for 30 minutes. The same for the leaves of dough by placing them in another dish layered with mozzarella and sprinkle with some cheese for 30 minutes.