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Pasta, Old-Fashioned Style, to Cover: Pasta al'Antica Per Timpano Recipe

Pasta, Old-Fashioned Style, to Cover: Pasta al'Antica Per Timpano

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on December 29, 2010

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    Mario you evil #@!*&. I just spent a billion hours making this, using the recipe from your cookbook. The recipe here and the recipe in the book are identical... except that in the book you call for FOUR pounds of pasta, which clearly do not fit... as I discovered when buried in leftover pasta. In the book you call for a four-qt bowl (wrong! In the recipe here it doesn't even state the size of the bowl needed.

    In fact, this quantity of sauce doesn't work either -- came out too dry. Also no way that 1.5 C of bread crumbs are required (they're just used to dust the bowl, as you would dust a bowl with flour...

    I love the IDEA of this recipe, but whoever put this one together didn't bother to double-check it. (I used to have a fantastic girlfriend who was a professional recipe creator/tester and someone cut a LOT of corners writing up this one.

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  • on December 26, 2008

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    This is definitely a lot of work, no doubt about it, but the result is pretty spectacular and the flavors are unbelievably good. We served this as the centerpiece of our Christmas dinner and everyone loved it. Each individual component is delicious in itself (the meat sauce, the bechamel sauce, the meatballs, etc, so layering them was a mounthwatering experience.
    As for the mechanics, trying to get the frollo in the bowl was a nightmare to say the least so I'm thinking about trying it again but doing it lasagne style. Then I can turn it out on a nicely decorated jelly roll pan or a large heat resistant tray. I plan to try just components of this recipe by themselves as they can stand on their own merit flavor-wise.

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  • on August 18, 2008

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    I love Mario Batali's recipe but not this one. Way too much trouble to put together successfully. On the bright side, the meatballs are absolutely fabulous and I have made them many times.

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  • on April 09, 2008

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    I could not not get 12-15 golf ball to tennis ball size meatballs out of 1 1/4 lbs. of ground beef.

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  • on July 08, 2007

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    The meaty-ness was very yummy and made the house smell great!

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  • on May 07, 2005

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    Couldn't keep it together after the first cut.
    tastey.
    I'd add hardboiled eggs next time

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  • on April 04, 2005

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    After watching the movie Big Night , I became obsessed with making Timpano on my own. I like this recipe, except there is NO WAY that you can stuff 2 pounds of pasta into a 4 quart bowl. As a result, I have a second crustless Timpano waiting its turn in the freezer. Plus, the recipe does not mention what to do with the other half of the Bechamel sauce after you mix the first one with pasta. So, cut all the ingredients, except for the dough in half and have a ball making it!

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  • on May 29, 2004

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    OK...so it's a little untraditional, but we made this for Easter dinner this year. It was well worth the effort...the outcome was photo perfect and the flavor was fabulous. It got applause when we brought it to the table and oohs and aahs when eaten.

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