Hey Gingis, I have a super cool recipe for you. Recently I hosted Joe Sasto at the studio! Joe is known for his amazing pasta dough, and together with my middle-eastern touch, we created a super beautiful seasonal pasta for you. The pasta dough was dyed with spirulina powder which gives a super vibrant color but does not overpower the filling flavors, which consist of ricotta, pickled lemons, garlic confit, black pepper and grated yogurt stone. After opening the pasta and cutting the sheet into a rectangular shape, we fill it and fold into a candy shape. That’s why this pasta shape called “Caramelle” which means candy in Italian. Get ready to savor the beauty of asparagus in a whole new light with this Caramelle Pasta. It’s a perfect activity for the weekend to make with your loved ones.

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