Almond and Egg Pasta Towers

<p>To make almond and egg towers, first brush the pasta sheets with the beaten egg, scatter with the almonds, fold the sheet into thirds, and roll out with the rolling pin to about 1/5” thick. Cut out six discs from the pasta dough (approx. 3” diameter), then transfer to a baking sheet lined with parchment paper, brush again with egg, cover with another sheet of parchment paper, then place another baking sheet on top and bake for 10-12 minutes at 350°F: this will prevent the pasta towers from puffing up, and they will all come out the same. Remove the weight and bake for a further 8-10 minutes. Sprinkle 1 tbsp grated Grana Padano on a red-hot non-stick frying pan to create a disc approximately 3” in diameter. Cook this cheese wafer for 2 minutes, then remove from the pan and make another: You will need 12 wafers in total. You can achieve the same result by cooking the wafers for 90 seconds in the microwave. Fry the quail eggs in a knob of butter for 2-3 minutes and season with salt. Now compose the dishes by layering up a few salad leaves, a sheet of pasta, a cheese wafer, a quail egg, then another wafer, more salad, and finish with a second egg. Serve immediately.</p>