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Pre-heat an oven to 180°C
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Pour a drizzle of olive oil into a saucepan, heat, then add the diced onions. Cook until soft then add the garlic, chilli and oregano. Cook for 2 minutes then add the tomato passata.
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Cook the tomato sauce until the tomato turns slightly sweet. Season with salt and pepper.
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Cook the pasta for half the time it says on the packet, drain and then add to the tomato sauce. Set aside.
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Place the plain flour, eggs, salt and half the water into the bowl of an electric mixer fitted with dough hooks. Mix until the dough comes together, adding extra water one table spoon at a time if it is dry.
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Once the dough has come together remove from the mixer and knead on a lightly floured bench for 5 minutes until smooth. Leave aside for 5 minutes to rest.
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Generously oil an oven proof baking dish (about 3 litre capacity) or deep cake tin. Roll out the dough on a floured bench to approx. 2mm thickness and place over the tin. Press into the corners and drape the extra dough over the sides.
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Now layer the Timpano. Place half the pasta into the pastry, then scatter over the hard boiled eggs, meatballs, salami and pecorino. Pour over the beaten eggs, and tear in basil leaves to taste. Top with the remaining pasta mixture.
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Fold the dough in over the filling to completely seal; trim away any excess dough.
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Place into the oven and bake for 1 hour, then remove and cover with foil. Return to the oven for 30 minutes until golden brown. Remove from the oven and allow to rest for at least 30 minutes.
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Invert onto a platter to serve, and accompany with a fresh green salad
