Bordures en Pâte à Nouilles (Noodle Paste Borders)

Ingredients

• very firm noodle paste
• egg yolk
• repère or paste

Instructions

1. Take a very firm noodle paste.
2. Either cut it into pieces as for the white paste borders, or into bands 4 to 5 centimetres high and 6 to 7 millimetres thick.
3. Ornament the bands with the special little cutters called 'évidoirs'.
4. Stick and seal them onto the edges of the dish.
5. Gild with egg yolk and dry.