When we decided it would be Timpano for Thanksgiving, preparation began on Monday. She got to work on the homemade meatballs, sausage, Sunday sauce and hard-boiled eggs. Having that enormous task done days ahead of time would really cut prep time, which is exactly what we needed on Thanksgiving with so many other dishes going. We joked that the turkey would be the “backup” just in case the timpano was a flop. It was everything but!
We used an enamel bowl much like this one, but you can also use any deep saucepan with straight sides. The shape doesn’t seem to matter as much as the depth. We liked the weightlessness of this bowl, since the timpano itself gets pretty hefty as you build it.
- Meatballs (recipe here)
- Italian sausage (we used sweet to appeal to the Littles)
- Sunday sauce (recipe here)
- 1 lb of rigatoni (cooked and mixed with sauce)
- Ricotta mixture:
- 1 lb of whole milk ricotta
- 1 egg
- Baby spinach to taste (sauteed with garlic and oil, then and mixed into the ricotta)
- Hard boiled eggs (about 6)
- Shredded mozzarella
- 2 cups flour
- 3 eggs + 1 yolk
- 2 TB olive oil
Beat the eggs and the oil together in a small bowl. In a large bowl, add the flour. Add the egg mixture to the flour and mix with a fork until clumped. Make a ball of dough with your hands. On a floured working surface, start kneading your dough until it gets dense and shiny. It should not be sticky, if it is, add more flour.
Atlas Pasta Crank:
We love this one!
Make a work surface, complete with pasta crank, bowl of flour for sprinkling, and kitchen towels for layering. It’s good to do this while the dough is resting. After resting, cut the dough into fourths. Take one piece and wrap the rest so it doesn’t dry out.
Pass the dough quarter through the pasta crank on the widest setting (#5). Pass thru once, and fold into thirds.
Turn, and pass through again. Do this about 8x, continuously folding and turning the dough.
Turn the crank down 2 notches, to setting #3. Pass through once more.
Turn pasta crank to setting #1, thinnest setting. Pass through once more.
You’ll have, long, thin sheets. Keep them nicely floured, and continue with the rest of the dough. Layer the strips between kitchen towels, being careful not to let any pasta touch each other. The dough will get drier and easy to work with.
Grease the bowl with lotsa butter. Line your bowl with the pasta sheets (see Raven’s note at the end of this post) with enough overlap to cover any leaks. Start layering! The order of things:
- Hard-boiled eggs
Finish by folding up the pasta sheets into the bowl. Brush with an egg wash to seal any holes or vulnerable areas.
|Child’s head for size comparison.|