Wash the vegetables (1). Then remove the ends (2) and start to cut into very fine slices (3) along the length, using a potato peeler or a vegetables cutter to make them like a la julienne.
If the slices are too thick, cut into two or three parts along the length, trying to get a kind of noodles, since the effect in the plate must be precisely that of the pasta. Then place the slices on a large platter and top, keeping them well separated from each other.