Recipe for Crusty Fettucine


1 pasta; homemade with 4 eggs and
3 cup meat sauce (see recipe)
1/2 cup beef salami; diced -or- pickled tongue
1/4 cup chicken fat; or bone marrow*
1/2 cup raisins; dark, seedless (opt)
1/2 cup almonds; whole (opt)
1/2 cup pine nuts; (opt)


* 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.

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