Pasta; homemade with 4 eggs
-and 2 1/2  to 3 cups flour
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)

*Annes 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.