Prepare the pasta with the spelled flour, the wheat flour, and the eggs. Cook it in boiling salty water.
Meanwhile, make the sauce: cut the shallot and let it sweat in a pan with some extra virgin olive oil. Add the minced veal and pork, sausage and pigeon pulp previously cooked in the oven with oil, rosemary and garlic.
Simmer with the Vino Nobile di Montepulciano and cook it for a while.
Mix half of the sauce with the bechamel, fill the cannelloni and put them in a tray. Cover with the remaining sauce and cook it in the oven at 150° C for 20 minutes.
Let it sit for a few minutes before serving.