Crusty Fettuccine (Pharoah's Wheel)

Course : Italian
Serves: 1
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Ingredients:

1 recipe pasta -- homemade with 4 eggs
2 1/2 cups flour -- (2 1/2 to 3)
6 quarts -water
3 tablespoons salt
3 cups meat sauce -- (see recipe)
1/2 cup beef salami -- diced -or- tongue -- diced -or- sausage
1/4 cup chicken fat -- or bone marrow*
1/2 cup raisins;dark -- seedless (opt)
1/2 cup almonds -- whole (opt)
1/2 cup pine nuts -- (opt)
 

Preparation / Directions:

*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


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