“Brandelli is my own shape of pasta. I created it some years ago when I wanted freshly made pasta in no particular shape at all! So I just tore it apart into fairly large pieces. Brandelli means ‘in tatters’, which seemed appropriate enough. Simply break sheets of fresh pasta (or fresh lasagne sheets) with your hands so that every piece is at least 5cm in size. This dish is delicious in spring, when the asparagus season is at its height.”
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