Timpano Di Maccheroni (The Mythic Pasta Dome)

Recipe by skat5762
READY IN: 25hrs 30mins
YIELD: 1 timpano
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the dough: Place the flour on a wooden work surface, make a well in the top.
  • Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
  • Mix well with the tips of your fingers to form a lumpy mass.
  • Bring together as a dough and knead for 4-5 minutes.
  • Wrap in plastic and set aside.
  • Preheat oven to 375-degrees.
  • Roll out pasta to a large circle ¼-inch thick.
  • Butter the metal bowl and dust thickly with the toasted bread crumbs.
  • Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
  • Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
  • Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
  • Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
  • Toss with olive oil, and set aside.
  • Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside.
  • Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.
  • (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
  • Sprinkle with some of the grated Parmigiano, I added a good layer.
  • Arrange the meatballs on top in an even layer, and press down again.
  • Sprinkle with more Parmigiano.
  • Spread the meat-sauced pasta over the meatballs and press down gently.
  • Fold the extra pasta over the whole thing, and press gently to seal.
  • Cover the open top with foil and bake for 1 hour 20 minutes.
  • Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
  • Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
  • (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.
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