Some would call it a kind of maltagliati (literally, poorly cut) because they're not so perfect. Hand cut, with a knife, and with my hands, and then unrolled individually. They have a tendency to stick while unrolling even though you take steps to prevent that. It still happens. Can you imagine unrolling your noodles one at a time? There has to be a better way, like vigorously toss them in a bowl with flour or something.
Broccolli chopped into little itty bitty bits. Sauteed in butter/olive oil with garlic and onion. Tossed with 1 metric ton of basil and an entire wheel of parmigiano reggiano. ← last sentence possible exaggeration beyond customary 12% for dramatic effect.
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