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For the egg yolk pasta dough

  • 2 Cups  00 flour
  • 3/4 Cups  semolina flour
  • 18  egg yolks
  • 8 Tablespoons  water
  • 2 Tablespoons  olive oil

For the tomato sauce

  • 16 Cups  peeled Italian plum tomatoes, separated from the sauce they are packed in, and crushed
  • head fresh garlic, peeled
  • large bunch basil, torn
  •  Pinch of  red pepper flakes
  •   Olive oil
  •   Sea salt, to taste

For the béchamel sauce

  • gallon milk
  • 1/4 Pound  butter
  • 3/4 Cups  flour
  • 1 Teaspoon  nutmeg
  •   Salt and pepper, to taste

For the meatballs

  • 1 Pound  ground beef
  • 1 Pound  ground pork
  • eggs
  • 1 Cup  breadcrumbs
  • cloves garlic
  • bunch parsley
  • 1 Tablespoon  salt
  • 1 Teaspoon  pepper

For assembly

  • 2 Pounds  sweet Italian sausage, cooked
  • whole eggs, hard-cooked
  • 1/4 Pound  sliced soppressata
  • 1/4 Pound  sliced prosciutto cotto
  • 1 Pound  fresh buffalo mozzarella
  • 2 Cups  grated aged provolone
  • 1 Cup  grated Parmigiano Reggiano
  • 1 Pound  cooked, drained, and chopped spinach
  • chicken livers, dusted in flour and lightly sautéed in butter until cooked through

Italian for eardrum, a timpano is a traditional baked pasta dish that consists of a filling made from sausage, cheeses, and vegetables. Varations of the classic dish abound, but no matter what, it makes a great dish to serve to a crowd. 


For the egg yolk pasta dough


Combine the flours and pile onto a wooden cutting board, circling-out a well in the center of the mound.  In the well, place the egg yolks, water and olive oil.  With a fork, working from where the egg meets the flour, begin to incorporate the flour.  Make a dough and knead it for about 10 minutes until the mass is smooth and elastic.  Cover with plastic wrap and set aside for at least 1 hour.  You'll need to make this recipe twice as you’ll need two doughs; one for the garganelli, one for the timpano’s outer shell.  

For the tomato sauce


Coat the bottom of a large pot with olive oil.  Over medium heat, sauté the garlic until it's slightly browned and aromatic.  Add the red pepper flakes to the oil and cook for 1-2 minutes.  Add the crushed tomatoes all at once.  Season the pot with salt, and cook down, stirring intermittently, for about 20 minutes, or until the tomatoes take on a glossy sheen.  Add the basil last. 

For the béchamel sauce


Over medium heat, melt the butter in a saucepan.  Add the flour and whisk until it is fully incorporated and the flour-butter mixture has a slightly nutty color and aroma.  Slowly, while stirring, add the milk.  Season the soon to be béchamel with the nutmeg and salt.  Bring the milk to an easy boil, and let it thicken. 








For the meatballs


Preheat the oven to 350 degrees.

Combine all of the ingredients and form into golf ball sized balls and place on a greased baking sheet.  Roast the meatballs until cooked through and golden  brown, about 20 minutes.

For assembly


Roll out one dough and shape into garganelli. Boil the whole batch in salted water. Coat the al dente pasta with some of the tomato sauce and fresh olive oil. Set the garganelli aside with the rest of your ingredients.

Roll out the other dough into one huge, flat, thin pasta sheet. Coat the inside of your timpano drum with olive oil.  Drop the sheet into the drum . Your pasta sheet must be large enough to be folded over itself and create a seal once the drum is stuffed.  

Lay some garganelli down in the bottom of the mold.  Shake some cheese over, followed by some spinach and sliced egg. Next add some bechamél, and then more cheese.  Cut some of the meatballs and sausage into the mix, more cheese to bind. Add another layer of garganelli and tomato sauce, then some more spinach.  

Contine to add the ingredients in layers, keeping in mind that the béchamel, cheeses,and spinach to a degree will act as your binding, so be sure to include it as much as possible.  The garganelli will soften up and help the mold the timpano as well.  

Once its all filled up and most of your ingredients have been used, fold the overhanging portion of the pasta sheet over the center, covering the middle.  Seal it up with a little water and olive oil.

Preheat the oven to 350 degrees. 

Cover the timpano with foil and bake for 45 minutes.  Remove the foil and bake for another 45 minutes. Let it sit in its mold for at least 20 minutes after baking, and then invert it onto a plate so that the dome shape is facing upwards. Let it sit for another hour in its mold before removing and slicing. 



Calories per serving:

1,903 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 965g 1,485%
  • Carbs 792g 264%
  • Saturated 425g 2,124%
  • Fiber 63g 252%
  • Trans 10g
  • Sugars 288g
  • Monounsaturated 351g
  • Polyunsaturated 94g
  • Protein 848g 1,696%
  • Cholesterol 4,909mg 1,636%
  • Sodium 30,064mg 1,253%
  • Calcium 11,770mg 1,177%
  • Magnesium 1,877mg 469%
  • Potassium 22,576mg 645%
  • Iron 88mg 488%
  • Zinc 113mg 756%
  • Phosphorus 13,144mg 1,878%
  • Vitamin A 14,437µg 1,604%
  • Vitamin C 592mg 986%
  • Thiamin (B1) 12mg 811%
  • Riboflavin (B2) 20mg 1,159%
  • Niacin (B3) 149mg 744%
  • Vitamin B6 14mg 675%
  • Folic Acid (B9) 3,227µg 807%
  • Vitamin B12 89µg 1,484%
  • Vitamin D 79µg 20%
  • Vitamin E 54mg 268%
  • Vitamin K 3,493µg 4,367%
See detailed nutritional info Have a question about nutritional data? Let us know.
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