Egg Pasta Mille-Feuille Tart

With the flour, a pinch of salt and the eggs, prepare the egg pasta dough keeping it firm and kneading it energetically. Divide this pasta into eight equal pieces and roll out each piece with a rollng pin keeping it round and quite thick. When you have rolled out all the pasta, leave the pieces to dry. Put onto the heat a very large casserole containing water and salt, and when the water boils take one disk at a time and carefully immerse it in the boiling water. Cook for only a few minutes to keep the pasta fairly “al dente” and then, proceeding with care and with the aid of two large slotted spoons, take the cooked disk and place it on a napkin soaked in water and wrung out. Cook all the other disks one at a time. Prepare a good meat sauce, to taste, with or without tomato, fairly abundant, and if you like, enriched with pounded meat, meatballs, chicken livers, mushrooms or truffles. Butter an oven-dish a little larger than the disks of pasta and spread the bottom with a ladleful of sauce. Put in the first disk and on top, more sauce with a part of the prepared dressing. Sprinkle on top all the grated Parmesan and continue in this way alternating disks of pasta, sauce, dressing and Parmesan. You can also scatter some small pieces of butter. On the last disk, pour over all the remaining dressing, put some more small pieces of butter and the Parmesan, and put into a very low oven. Leave to stew for about 15 minutes, then remove the dish from the oven, divide the “mille-feuille” into six parts, put each wedge on a plate and serve.