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Crusty fettucine (pharoah's wheel)

Yield: 1 Servings Pas

Ingredients:

• 6 qt -Water
• 3 tb -Salt
• 3 c Meat Sauce (see recipe)
• 1/2 c Beef salami; diced -OR- -pickled tongue; diced -OR- -beef sausage
• 1/4 c Chicken fat; or bone marrow*
• 1/2 c Raisins;dark seedless (opt)
• 1/2 c Almonds;whole (opt)
• 1/2 c Pine nuts; (opt)

Instructions:

*Anne's note: 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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