Ultimate Timpano: The Show-Stopping Italian Pasta Dome

Timpano Di Maccheroni (The Mythic Pasta Dome) 🥘

Description:

Timpano Di Maccheroni, often recognized from the iconic film Big Night, is an awe-inspiring Italian dish that combines the artistry of layered pasta with a rich blend of meats, cheeses, and sauces, all enveloped in a buttery pasta crust. Despite its dramatic presentation, it is surprisingly straightforward to prepare. This dish requires a bit of planning, but once you master it, you’ll have a stunning centerpiece for any special occasion. The entire preparation can be done ahead of time, making the final assembly and baking a breeze. The result is a grand, flavorful dome that’s sure to impress your guests and become a cherished recipe in your culinary repertoire.

Ingredients:

For the Dough:

2 ½ cups all-purpose flour
6 tablespoons butter, cut into small pieces
4 tablespoons vegetable shortening
½ teaspoon kosher salt
2 large egg yolks
2 tablespoons ice water

For the Filling:

1 ½ cups rigatoni pasta
2 cups ziti pasta
2 tablespoons extra virgin olive oil
2 ½ cups Ragu Napoletano (Neapolitan Meat Sauce)
2 ½ cups parmigiano-reggiano cheese, grated
1 cup Bechamel Sauce (Besciamella)
½ cup prosciutto, chopped
¼ teaspoon freshly grated nutmeg
12 Polpette Alla Napoletana (Neapolitan Meatballs)

Equipment:

4-quart metal mixing bowl
Rolling pin
Large pot for boiling pasta
Baking sheet
Aluminum foil

Instructions:

Preparing the Dough:

Mix the Dough: On a wooden work surface, place the flour and create a well in the center. Add the butter, vegetable shortening, kosher salt, egg yolks, and ice water into the well. Using the tips of your fingers, mix the ingredients until they form a lumpy mass.
Knead the Dough: Gather the mixture into a dough and knead for about 4-5 minutes until smooth. Wrap the dough in plastic wrap and set aside to rest.

Assembling the Timpano:

Preheat Oven: Set your oven to 375°F (190°C).
Roll Out the Dough: Roll the dough out into a large circle about ¼ inch thick. Butter the metal mixing bowl generously and dust it thickly with toasted bread crumbs.
Line the Bowl: Line the buttered bowl with the rolled-out pasta, allowing a 1 ½-inch overhang along the edges.

Preparing the Pasta and Filling:

Cook the Pasta: Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. Cook the rigatoni and ziti pasta according to package instructions, but reduce the cooking time by 3 minutes. Drain the pasta and refresh it under cold running water or an ice bath for 2-3 minutes. Toss with olive oil and set aside.
Combine Pasta with Sauce: Mix half of the cooked rigatoni and ziti with 2 ½ cups of the meat sauce and ½ cup of grated Parmigiano cheese. Set aside.
Prepare the Besciamella Mixture: Combine the remaining rigatoni and ziti with half of the Bechamel Sauce, ¼ cup of grated Parmigiano, chopped prosciutto, and freshly grated nutmeg. (Note: Adjust the amount of sauce to your preference, aiming for a well-coated but not overly saucy mixture.)

Assembling the Dome:

Layer the Pasta Mixtures: Place the besciamella-coated pasta into the lined bowl and press lightly to compact it. Sprinkle a layer of grated Parmigiano over the top. Arrange the meatballs evenly on top, pressing down gently. Add more Parmigiano cheese on top of the meatballs.
Add the Meat Sauce Pasta: Spread the remaining meat-sauced pasta over the meatballs, pressing gently to ensure even distribution.
Seal and Bake: Fold the overhanging pasta over the top of the filling to cover it completely, pressing gently to seal. Cover the top with aluminum foil.

Baking and Serving:

Bake: Place the bowl on a baking sheet and bake in the preheated oven for 1 hour and 20 minutes. Remove the foil during the last 10 minutes of baking to allow the top to become golden brown.
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Cool and Unmold: Once baking is complete, remove the timpano from the oven and let it rest for 10 minutes. Carefully loosen the pasta from the sides of the bowl using a knife. Gently knock the bowl to release the timpano onto a large serving platter.
Serve: Cut the timpano into wedges and serve immediately with additional grated Parmigiano cheese on the side.

Tips:

Make Ahead: Prepare the components in advance and assemble the timpano the day before. Refrigerate it until you’re ready to bake.
Prevent Collapsing: Ensure the timpano is well-sealed and allow it to rest adequately before serving to maintain its shape.
Customization: Feel free to adjust the filling ingredients according to your taste preferences or dietary needs.

Enjoy the spectacular presentation and savory flavors of this classic Italian dish. Whether for a festive occasion or a special family meal, Timpano Di Maccheroni is sure to make an unforgettable impression! 🎉🍝