Make the cannoli dough: In a bowl, mix the flours and sugar. Add the oil and water, then knead until you have a smooth dough. Wrap in plastic wrap and chill in the fridge for 30–60 minutes.

Roll the dough out to about 1/16–1/12 inch thick (1–2 mm) and cut out 4–5 inch (10–12 cm) circles. Wrap each circle around a cannoli mold or, as I did, around rolled-up parchment paper tubes secured with staples, and seal the edges well.

Bake in a conventional oven at 350°F (180°C) for about 15 minutes, then let cool.

Make the filling by mixing the ricotta, sugar, and instant coffee together.

Once the shells are cool, fill the cannoli. If you like, dust with powdered sugar, cocoa, or coffee!