1. Put 3 eggs into a small saucepan with water.
2. To prepare the meatballs, put the mince, breadcrumbs, grated Parmesan, nutmeg and remaining egg into a medium bowl.
3. Form small meatballs with your hands, about 1 inch in diameter (2.
4. Heat the sunflower oil in a large saucepan until the oil shimmers, then carefully add the meatballs to the pan to avoid splattering.
5. When the meatballs are fully cooked, use a slotted spoon to remove them from the pan; place on a plate covered with a paper towel to absorb excess grease.
6. For the sauce; finely chop the onion.
7. Meanwhile, cook the pasta in a large pot of boiling salted water, following the cooking time indicated on the packet (or until the pasta is “al dente”).
8. Fire up your Ooni oven, aiming for 300°C on the stone baking board inside.
9. The hard-boiled eggs will have cooled down by now.
10. In a large bowl, mix the pasta with the sauce (setting a few spoonfuls of sauce aside to spread on top of the finished dish), soppressata, meatballs and eggs.
11. Spoon a layer of rigatoni into the baking dish, then add a layer of provola, followed by another layer of pasta.
12. Cover the pasta with the remaining sauce and top with a generous sprinkling of Parmesan.
13. Once your oven has reached 300°C, lower the temperature to 250 °C.
14. Place the dish in the oven for 15 minutes, turning occasionally (every five minutes or so) to ensure even cooking.
15. When the characteristic crust forms on the surface, remove from the oven.
