Crusty Fettuccine Pharoahs Wheel
Serving Size : 1
Ingredients for prepare Crusty Fettuccine Pharoahs Wheel
:
| Amount | Measure | Ingredient - Preparation Method |
pasta homemade with 4
eggs
crusty fettuccine pharoahs wheel |
| 2 1/2 | cups | flour - (2 1/2 to 3) |
| 6 | quarts | -water |
| 3 | tablespoons | - salt |
| 3 | cups | meat sauce - (see recipe) |
| 1/2 | cup | beef salami - diced -or- |
tongue dicedor
sausage
crusty fettuccine pharoahs wheel |
| 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) |
recipe Crusty Fettuccine Pharoahs Wheel
*Anne's note: Butter or margarine may be substituted for the chicken fat
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as it is used to grease a dish. Roll out the dough not too thin
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and fold as you would for a jelly roll, 2 1/2" wide. Cut 1/6" wide slices and toss to unfold
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1 minute. Drain, and place in a large bowl with meat sauce and diced cold
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cuts. Toss quickly to distribute the dressing evenly. Place in a round
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oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers,
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alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 1/2 hours,
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or till a nice crust is formed on all sides. Invert over a serving dish and bring
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to the table.
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