Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pasta; homemade with 4 eggs -pickled tongue; diced -OR-
-and 2 1/2 to 3 cups flour -beef sausage
6 qt -Water 1/4 c Chicken fat; or bone marrow*
3 tb -Salt 1/2 c Raisins;dark, seedless (opt)
3 c Meat Sauce (see recipe) 1/2 c Almonds;whole (opt)
1/2 c Beef salami; diced -OR- 1/2 c Pine nuts; (opt)

Taglioni Colla Crocia (Ruota di Faraone)

To quote the author, "Tagliolini colla Crocia" is traditionally
served on Shabbat B'shallach in all parts of Italy and is associated
by Italian Jews with the passage of the Israelites through the Red
Sea and their deliverance from the Egyptians although the preparation
of it, and even the name, varies from place to place."

*Anne's 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.

Source: _The Classic Cuisine of the Italian Jews_

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