---------------------------------FOR PASTA---------------------------------
  1 1/3 c  Flour

           Pinch of salt
    1/2 ts Sugar

      1 tb Grated orange or lemon rind

      1 tb Butter

           Marsala wine
      1    Egg white, beaten

           Oil; for frying
--------------------------------FOR FILLING--------------------------------
      1 lb Ricotta cheese

      2 tb Miniature chocolate bits, or

           Shaved semi-sweet chocolate
      1 tb Candied citron, or glaced

           Fruit; slivered
      2 tb Sugar

  PASTA: Combine flour, salt, sugar, citrus rind and butter and blend
  well. Add Marsala by the teaspoonful until dough is stiff. Chill for
  2 hours. Roll dough on a lightly-floured board into a large

  rectangle. Cut into 4" squares. Wrap squares around cannoli tubes so
  that 2 corners fold over and two corners point outward. Brush the
  touching corners with egg white so that they will stick together.
  Deep fry in hot oil until golden. Cool and remove from tubes. Fill.
  Makes 10 to 12 cannoli. If you don't have cannoli tubes, make 2"
  diameter tubes out of heavy-duty aluminum foil and fold dough
  accordingly. FILLING: Combine all ingredients and fill the cannoli.