Crusty Fettucine

• 1 x pasta homemade
• 6 quarts water
• 3 tablespoons salt
• 3 cups meat sauce
• 1/2 cup salami beef, or, pickled tongue, diced or beef sausage
• 1/4 cup schmaltz (chicken fat) or bone marrow*
• 1/2 cup raisins, seedless dark, seedless , optional
• 1/2 cup almonds whole, optional
• 1/2 cup pine nuts optional

1. Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2 inch wide.
2. Cut 1/6" wide slices and toss to unfold noodles.
3. Bring 6 quarts of water to a boil.
4. Add salt; when boiling resumes, cook 1 minute.
5. Drain, and place in a large bowl with meat sauce and diced cold cuts.
6. Toss quickly to distribute the dressing evenly.
7. Place in a round oven proof baking dish, well greased with fat.
8. Bake in 350F (180C) oven for 1 to 2 1/2 hours, or until a nice crust is formed on all sides.
9. Invert over a serving dish and bring to the table.

pasta homemade, water, salt, meat sauce, salami beef, chicken, raisins, almonds, nuts

Taken from recipeland.com/recipe/v/crusty-fettucine-34706 (may not work)