Broccoli and Anchovy Pasta

Making the Pasta by Hand:

1. In a large mixing bowl, place the flour and create a well in the center. Add the eggs, olive oil, and sea salt. Stir the ingredients in the center, gradually incorporating the flour to form a smooth, firm dough.

2. Shape the dough into a disc about 1cm (½in) thick, wrap it in cling film, and let it chill in the fridge for 20 minutes.

Using a Pasta Machine:

1. Place the flour into a food processor, add the eggs, olive oil, and sea salt, and pulse until the mixture forms small crumbs. Transfer the dough to a work surface and knead until smooth.
2. Cut the dough in half and flatten with a rolling pin until it’s about 5mm thick. Using the pasta machine, feed the dough through the thickest setting. Gradually reduce the thickness setting as you pass the dough through multiple times until it reaches the desired thinness.

3. Once the dough is thin enough, cut it into strips for tagliatelle or linguine.

    

For the Sauce:

1. Blanch the broccoli florets and stems in boiling water for 4-5 minutes until just tender. Drain and set aside.

2. In a separate large saucepan, bring salted water to a boil. Add the fresh pasta and cook for 3-4 minutes until it floats to the surface. Drain, reserving some of the pasta cooking water.

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3. Combine the broccoli, pasta, anchovies, and a couple of tablespoons of the reserved pasta water in the pan. Stir well to coat the pasta in the anchovy-broccoli mixture. Cook for an additional minute.

4. Serve the pasta in bowls, topping each portion with freshly grated Parmesan and black pepper.