Domed Maccheroni Pie of Ferrara

6 to 8 as a main dish Mushrooms:

2 cups (2 ounces) dried porcini mushrooms

1 1/2 cups hot water

1 small onion, minced

Salt and freshly ground black pepper Bchamel:

3 cups milk

1 medium onion, sliced

1/2 teaspoon each white peppercorns and whole cloves, crushed

2 California bay laurel leaves

5 tablespoons (2 1/2 ounces) unsalted butter

5 tablespoons all-purpose unbleached flour (organic stone-ground preferred)

Salt and freshly grated white pepper to taste

Freshly grated nutmeg to taste Pastry:

3 1/2 cups (14 ounces) all-purpose unbleached flour (organic stone-ground preferred)

1 cup (4 ounces) cake flour

1/2 cup (3 1/2 ounces) sugar

Pinch of salt

10 tablespoons (5 ounces) unsalted butter, chilled

2 eggs

2 egg yolks Pasta, Rag, and Cheese:

1 tablespoon unsalted butter

6 quarts salted water

1 pound dried imported penne rigate (ribbed narrow tubular maccheroni)

1 cup (4 ounces) freshly grated imported Italian Parmigiano-Reggiano cheese

1 recipe Meat Rag with Marsala (recipe follows) Garnish:

1 egg, beaten

Fresh lemon leaves, bay leaves, laurel leaves, or ivy