Pasta; homemade with 4 eggs -and 2 1/2 to 3 cups flour 6 qt -Water
3 tb -Salt
3 c Meat Sauce (see recipe)
1/2 c Beef salami; diced -OR-
-pickled tongue; diced -OR- -beef sausage 1/4 c Chicken fat; or bone marrow*
1/2 c Raisins;dark, seedless (opt)
1/2 c Almonds;whole (opt)
1/2 c Pine nuts; (opt)
*Anne’s note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish. Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2″ wide. Cut 1/6″ wide slices and toss to unfold noodles.
Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling resumes, cook 1 minute. Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss quickly to distribute the dressing evenly. Place in a round oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 1/2 hours, or till a nice crust is formed on all sides. Invert over a serving dish and bring to the table.