Timpano (Thimbane)

Serves 8-10


Pasta Pie Dough

5 ½ cup flour

1 tsp salt

½ tsp pepper

¾ cup basil olive oil (or regular olive oil)

2 eggs

6 ½ oz water

Pasta Pie Filling

Prepare or purchase 56 ounces of spaghetti sauce, some will be used inside the pie and some can be used during serving.

Use entire 1 lb. box of (uncooked) bucatini pasta and break into 2” pieces.  Boil water and cook until just tender. 

Prepare l lb. beef meatballs (lightly seasoned) rolled into small balls (1/4 inch dia.) and bake until lightly brown.

Boil 4 eggs until hard cooked, and chop

Shred mozzarella cheese and parmesan cheese (amount preferred to your taste)


Pasta Pie Dough Directions:

Make dough in mixer, if possible, otherwise make in a large bowl and knead well until well mixed and not “sticky” (may need to add more flour if sticky)

Split 2/3 of the dough for the bottom crust and the remaining 1/3 for the top. 

Roll out bottom with rolling pin (careful not to poke holes in the crust) and place in large springform pan. 

Pasta Pie Filling Directions:

Mix together all ingredients in large bowl with cooked pasta and enough (homemade) spaghetti sauce just enough to wet mixture.  When mixed well, add to springform pan over bottom dough crust.

Roll out the top dough and “pinch” edges of dough together all around the pan to seal.  Gently poke a few holes in the top crust to let some steam out during baking.

Bake in oven 1 hour at 375 degrees or until top is browned. 

Let stand for about 15 minutes prior to slicing & serving.

By Lydia Iadevaia Kotnik