Butter a Charlotte mould and if the timbale is going to be used as an Entrée, decorate the inside with small shapes cut from noodle paste. If the timbale is for a sweet dish there is no point in putting any decorations on at this stage; this is best left until afterwards. If the mould is decorated with noodle paste, moisten the cut shapes so that they will stick to the lining paste.
Roll the selected paste into a ball then roll out to a circle 20 cm (8 in) in diameter; sprinkle with flour and fold it in half bringing the edges to the centre so as to form a kind of skull cap without any joins. Roll out again to an even thickness of 8 mm (⅜ in) and place into the mould pressing it well into the bottom and sides.
Line with a piece of buttered thin paper; fill with split peas and cover with a round piece of paper. Place a thin round of the same paste on top sealing it well to the edges and pinch the edges together bringing it above the level of the mould. Decorate the inside and outside of this crest with pastry tweezers. Moisten lightly with water and arrange on top several superimposed circles of overlapping leaf shapes of paste. These may be cut with a pastry cutter or knife. Place three or four fancy rounds of paste in graduated sizes on top of each other in the centre and make a hole right through the middle of them to let the steam escape when cooking. Brush with eggwash and bake in a moderately hot oven.
When the timbale is baked, cut around the inside edge to remove the lid, empty out the peas, remove the paper and brush the inside with eggwash. Replace in the oven for a few minutes to dry out. Alternatively the timbale can be demoulded and dried in a cool oven.