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1
To make the pasta, mix the flour and the salt together, then stir the salted flour with the eggs and the oil.
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2
Continue to stir until the dough comes together in a ball.
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3
On a floured work surface, knead the dough for 10 minutes, or until silky smooth.
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4
Wrap with plastic and set aside at room temperature for at least 1 hour.
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5
Combine all the meatball ingredients.
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6
Roll into about 65 balls, using 1 tablespoon of meat for each.
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7
In a large nonstick frying pan, cook as many meatballs as will fit in 1 layer over medium heat, turning occasionally, for 20 minutes.
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8
Repeat if necessary.
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9
Set aside in a bowl at room temperature.
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10
In the same pan used to make the meatballs and utilizing the fat left in the pan, cook the onion, carrot, celery and garlic over medium heat for 8 minutes, stirring occasionally.
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11
Dissolve the tomato paste in the stock or wine and stir into the vegetables.
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12
Cook the mixture for 1 minute.
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13
Stir in the tomatoes and basil.
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14
Simmer for 30 minutes.
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15
Season with salt and pepper to taste and set aside.
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16
To make the timpano, preheat the oven to 350 degrees.
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17
Toss the penne with 2 cups of the sauce.
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18
Roll out the pasta on a lightly floured surface to make a 26-inch round.
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19
Grease a 3-quart stainless- steel bowl with 2 tablespoons of oil and gently mold the pasta sheet to the contours of the bowl; there should be enough hanging over the edge to fold over and cover the filling.
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20
Spoon 1 cup of penne into the bowl.
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21
Top with 1/2 cup of the sauce, 12 pieces of egg, half of the meatballs and 1/3 of the mozzarella.
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22
Repeat the process, this time using 3 cups of penne, 1 1/2 cups of sauce, the remaining eggs, meatballs and cheese.
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23
Top with the remaining penne and sauce.
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24
Create a final layer with the salami.
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25
Fold the pasta over the filling and brush with 1 tablespoon of oil.
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26
Cover tightly with aluminum foil.
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27
Bake the timpano for 45 minutes.
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28
Remove the foil and bake for 45 more minutes.
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29
To check if it's done make a small hole at the top using a knife blade.
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30
If steam comes out and the cheese is melted, it's done.
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31
Otherwise, bake for 10 to 15 more minutes.
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32
To serve, remove from oven and cool for 5 minutes.
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33
Carefully turn upside down onto a large platter.
