Pâte à brick tagliatelle by Stuart Pate
11 September 2006
INGREDIENTS
(makes about 16 garnishes)
4 sheets pâte à brick
1tbs beaten egg
Optional extra equipment:
buttered darioles or ramekins
METHOD
Cut the sheets of pâte à brick in half. Feed them, two pieces at a time, through the tagliatelle attachment of a pasta machine. Put the strips in a bowl and pour over the egg. Coat the tagliatelle thoroughly by hand.
Either pile small mounds of the pâte à brick pasta on baking sheet or fill buttered darioles or ramekins with it. Bake in a preheated 210ºC, gas mark 6½ oven for about seven minutes for the mounds or a little longer if using containers.
Stuart Pate
