For the Filling:
2 cups ¼ x ½ inch Genoa salami pieces (approx. 3/4 lb.)
2 cups ¼ x ½ inch sharp provolone cheese pieces (approx. 3/4 lb.)

Make your sauce the day before.  The meat that is not being used in the timpáno makes a great dinner the night before, along with a salad.  Also, the sauce always tastes better the next day. 

The dough for the timpáno is rolled into a 1/16" thick round, the diameter which is determined by the size of your pan.  Add together the diameter of the bottom and top of your pan, and double the height of the pan.  The pan I used required a 30 inch diameter circle.

Finally, read the recipe through a couple of times until you are familiar with the process.  Although there are a lot of steps and preparation involved it is not a difficult recipe.  Your experience will be less hectic if you take the time to prepare and measure all of your filling ingredients ahead of time.  This is a great job for those guests that want to help!  Enjoy!
 

To Make the Dough:

Mix the flour and salt together on a clean , dry work surface or pastry board.  Form into a mound and then make a well in the center.  Break the eggs into the center of the well and lightly beat them with a fork.  Stir in the olive oil and 3 tablespoons of the water.  Use the fork to gradually incorporate some of the dry ingredients into the egg mixture.  Continue mixing the dry ingredients into the eggs, adding the remaining water 1 tablespoon at a time.  Knead the dough with your hands to make a well -mixed, smooth, dry dough.  If the dough becomes to sticky, add more flour.  Set aside to rest for 5-10 minutes, or refrigerate overnight.  Bring to room temperature before rolling.

Alternately, the dough can be made in a large stand mixer fitted with the dough hook.  Place all ingredients in the bowl except for the water.   Turn the mixer on slowly and add 3 tablespoons of the water.  Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball.  Knead the dough on a lightly floured board to make sure it is well mixed.  Set aside to rest for  5-10 minutes, or refrigerate overnight.  Bring to room temperature before rolling.

In the meantime, cook the pasta in a very large pot of salted water.  Do not put oil in the water.  (I am not sure where this idea of putting oil in the water came from.  If you buy a good quality pasta and stir it every few minutes, it will not stick together.  Oil prevents sauce from sticking to the pasta.) When the pasta is done, about half the normal cooking time, drain, place in a large bowl and toss with 2 cups of the sauce.

Flatten out the dough on a lightly floured surface.   Roll the dough to 1/16" thickness, dusting with flour and turning from time to time, to prevent sticking.

Generously grease the pan with butter and olive oil.   Fold the dough in half and then in half again, to form a triangle, and place it in the pan.  Open the dough and gently press it into the pan against the bottom and sides.  Allow the extra dough to drape over the sides. 

Preheat oven to 350°

To prepare the filling, have the salami, provolone, hard-boiled eggs, meatballs, and sauce at room temperature.  Begin layering the Timpáno by distributing 6 generous cups of the pasta on the bottom of the timpáno.  Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard-boiled eggs, 1 cup of the meatballs, and 1/3 cup of the Romano cheese.  Pour 2 cups of the sauce over these ingredients.  Continue layering with 6 cups of the remaining pasta.  Top with remaining 1 cup of salami, 1 cup provolone, 6 hard-boiled eggs, 1 cup of meatballs and 1/3 cup Romano cheese.  Pour 2 cups of the sauce over these ingredients and top with remaining 6 cups of pasta.  (The ingredients should now be about 1" below the rim of the pan.)  Pour the remaining 2 cups of sauce over the pasta.  Pour the beaten eggs on top.  Fold the pasta dough over the filling to seal completely.  Trim away and discard any double layers of dough.

Bake the timpáno until lightly browned, about 1 hour.   Then cover loosely with aluminum foil and continue baking until the timpáno is cooked through and the dough is golden brown, about 30 minutes.  The internal temperature should reach 120°F.  Remove from oven and allow to rest for 30-40 minutes.  The timpáno should not stick to the pan.  If it does, carefully run a knife around the edges to loosen.  By placing a serving platter or cutting board on top of the pan, quickly and with confidence, invert the timpáno onto a serving platter.   Remove the pan and allow timpáno to cool another 20 minutes.

Using a long, sharp knife, slice the timpáno as you would a pie into individual portions.  Serves 16.

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