Crusty Fettuccine (Pharoah's Wheel)

Recipe Ingredients

		Pasta - homemade with 4 eggs
2 1/2 cups	156g / 5.5oz	Flour - (2 1/2 to 3)
6		-water
3 tablespoons	45ml	- salt
3 cups	711ml	Meat sauce - (see recipe)
1/2 cup	31g / 1.1oz	Beef salami - diced -or-
		Tongue - diced -or-
		Sausage
1/4 cup	15g / 0.5oz	Chicken fat - or bone marrow*
1/2 cup	80g / 2.8oz	Raisins;dark - seedless (opt)
1/2 cup	46g / 1.6oz	Almonds - whole (opt)
1/2 cup	118ml	Pine nuts - (opt)

Recipe Instructions

*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.

Source:
Mario Batali

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