INGREDIENTS:
MAKE AHEAD:
3 Cups of The Meat Sauce: traditionally, Timpano includes pasta with red sauce and meatballs. (I made my slow cooker meat sauce for pasta and left the meats in chunks.)
16 oz pasta: penne is traditional, or any other small pasta cooked al dente and set aside or refrigerated until use. (I used vegetable rotini and angel hair just for the fun of two different textures.)
6 hard-boiled eggs, quartered
Additional ingredients:
1 1/2 cup Bechamel sauce: Recipe at end of post
1 tsp fresh parsley, minced
4 oz ripe olives, sliced
8 oz mozzarella, cut into 1/2" cubes.( I used 4 oz of shredded Italian blend cheese because that's what I had on hand.)
8 oz hard salami, cut into thin slices (I happened to use Canadian Bacon because I had it on hand, even though I would have preferred the salami or pepperoni.)
Cooking spray
1/2 cup bread crumbs
For the pasta:
2 cups all-purpose flour
2 egg yolks
1 tsp salt
2 tbsp cream or half and half
WAHT YOU NEED:
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