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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

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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