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1
To make the dough: Place the flour on a wooden work surface, make a well in the top.
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2
Cut the lard or other fat into 1/4-inch pieces and place in the center of the well with the yolks, 1/2 teaspoon salt, and a teaspoon of ice water.
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3
Mix well with the tips of your fingers to form a lumpy mass.
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4
Bring together as a dough and knead for 4-5 minutes.
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5
Wrap in plastic and set aside.
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6
Preheat oven to 375-degrees.
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7
Roll out pasta to a large circle 1/4-inch thick.
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8
Butter the metal bowl and dust thickly with the toasted bread crumbs.
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9
Line the buttered dish completely with the sheet of pasta, with a 1 1/2-inch edge overhang.
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10
Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
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11
Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
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12
Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
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13
Toss with olive oil, and set aside.
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14
Mix half of the cooked rigatoni/ziti with 2 1/2 cups meat sauce and 1/2 cup of Parmiagiano, and set aside.
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15
Mix the remaining cooked rigatoni with half of the Besciamella, 1/4 cup of Parmigiano, the prosciutto, and nutmeg.
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16
(Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
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17
Sprinkle with some of the grated Parmigiano, I added a good layer.
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18
Arrange the meatballs on top in an even layer, and press down again.
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19
Sprinkle with more Parmigiano.
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20
Spread the meat-sauced pasta over the meatballs and press down gently.
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21
Fold the extra pasta over the whole thing, and press gently to seal.
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22
Cover the open top with foil and bake for 1 hour 20 minutes.
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23
Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
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24
Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
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25
(Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.
