Instructions: Halve the plums; remove pits. Slice Thickly. Put plums, cinnamon stick, lemon zest, half the honey and water in a small saucepan and cook for about 5 minutes until the plums have just softened.

Heat half the butter in a small skillet, add the bread crumbs and cook for 15 to 20 minutes until golden brown and crisp.

Preheat oven to 350F.

Cook the tagliardi in boiling water until al dente, then drain and toss with a little butter.

Put a layer of pasta in the bottom of a buttered ovenproof dish, top with half the fruit, and another layer of pasta. Dribble over the remaining honey and top with the remaining fruit. Sprinkle with the bread crumbs and cinnamon, then bake for 20 to 30 minutes. Let cool slightly before serving.

Serving Ideas : With fruit coulis and a spoonful of creme fraiche

NOTES : A sweet pasta recipe typifies the flavorings of Northern and Central Europe; cinnamon, honey and lemon. Choose stone fruit in season; plums, peaches, nectarines, apricots, or cherries. (Substitute cooking spray to coat the pan; toss cooked noodles with a small amount of apple butter.)

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