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1
Prepare the dough: Place flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with a dough hook.
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2
(A large-capacity food processor may also be used.)
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Add 3 tablespoons water and process.
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4
Add more water, 1 tablespoon at a time, until mixture comes together and forms a ball.
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5
Turn dough out onto a lightly floured work surface and knead to make sure it is well mixed, about 10 minutes.
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Set aside to rest for 5 minutes.
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7
(The dough may be made in advance and refrigerated overnight; return to room temperature before rolling out.)
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Flatten dough on a lightly floured work surface.
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Dust top with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16-inch thick and is the desired diameter.
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10
(To calculate the diameter for the dough round, add the diameter of the bottom of a heavy 6-quart baking pan, the diameter of the top of the pan and twice the height of the pan.)
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Grease the baking pan generously with butter and olive oil.
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Fold dough in half and then in half again, to form a triangle, and place in pan.
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13
Open dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping extra dough over the sides.
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Set aside.
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15
Prepare the filling: Heat oven to 350 degrees.
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16
Have salami, provolone, hard-cooked eggs, meatballs and ragu sauce at room temperature.
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Stir 1/2 cup water into sauce to thin it.
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Toss pasta with olive oil and allow to cool slightly before tossing with 2 cups sauce.
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Distribute 4 generous cups of pasta on bottom of timpano.
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Top with 1 cup salami, 1 cup provolone, 3 eggs, 1 cup meatballs and 1/3 cup Romano cheese.
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Pour 2 cups sauce over ingredients.
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Repeat process to create additional layers until filling comes within 1 inch of the top of the pan, ending with 2 cups sauce.
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23
Pour beaten eggs over the filling.
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Fold pasta dough over filling to seal completely.
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25
Trim away and discard any double layers of dough.
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26
Make sure timpano is tightly sealed.
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27
If you notice any small openings cut a piece of trimmed dough to fit over opening.
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28
Use a small amount of water to moisten these scraps of dough to ensure that a tight seal has been made.
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29
Bake until lightly browned, about 1 hour.
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30
Cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (and reaches an internal temperature of 120 degrees), about 30 minutes.
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31
Remove from oven and allow to rest for 30 or more minutes to allow timpano to cool and contract before attempting to remove from pan.
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32
The baked timpano should not adhere to the pan.
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To test, gently shake pan to the left and then to the right.
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It should slightly spin in the pan.
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35
If any part is still attached, carefully detach with a knife.
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36
To remove timpano from pan, place a baking sheet or thin cutting board that covers the entire diameter on the pan on top of the timpano.
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37
Grasp the baking sheet or cutting board and the rim of the pan firmly and invert timpano.
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Remove pan and allow timpano to cool for 30 minutes.
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39
Using a long, sharp knife, cut a circle about 3 inches in diameter in the center of the timpano, making sure to cut all the way through to the bottom.
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40
Then slice timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces.
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The cut pieces should hold together, revealing built-up layers of great stuff.
