Mix flour, eggs, oil and salt in a bowl. Add little water until smooth dough forms and knead gently until elastic.

Cover dough with wrap or cloth. Let it rest thirty minutes so it becomes soft and easy for rolling later.

Boil pasta until just tender but still firm. Drain well, then toss pasta with marinara sauce so it coats evenly.

Slice boiled eggs. Cook meatballs and sausage if not ready. Keep cheese, meats and sauce nearby for easy layering.

Roll rested dough into a large thin circle. It should be big enough to line pot sides and hang over edges.

Grease pot well with oil. Lay rolled dough inside pot carefully. Let extra dough hang over rim for sealing later.

Add pasta, meatballs, sausage, cheese, eggs and salami in layers. Press gently so layers settle without breaking pasta.

Fold extra dough over the top to seal everything inside. Press seams together firmly so filling stays enclosed during baking.

Cover with foil and bake at 350°F or 175°C until golden. Remove foil later and bake more for a deep brown crust.

Let timpano rest twenty minutes before flipping. Turn onto a large plate carefully. Slice slowly and enjoy the layered beauty.