Ingredients

• 300g/10½oz wholemeal plain flour
• plus extra for dusting
• 3 free-range eggs
• 1 tbsp olive oil
• ½ tsp sea salt
• 180g/6oz broccoli
• cut into florets and the stem into thick slices
• 3 tbsp extra virgin olive oil
• 4 anchovies
• roughly chopped
• 20g/¾oz freshly grated Parmesan
• freshly ground black pepper

Directions

• For the pasta (if making by hand)
• put the flour in a large bowl
• then make a well in the centre. Add the eggs
• olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick
• then wrap in cling film and chill for 20 minutes in the fridge.
• When the pasta is chilled
• remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle
• turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick – the thinner the better. When the pasta is as thin as you can go
• cut into strips about 3mm wide for tagliatelle or thinner for linguine.
• Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce.
• To make the pasta by machine: tip the flour into a food processor
• then add the eggs
• olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball
• then knead
• pulling the dough together for a couple of minutes
• until smooth.
• Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin
• roll to about 5mm thick rectangle. Starting at the thickest setting
• feed the dough through the machine
• turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting
• flour it again if needed and feed the pasta sheet through the machine the same way. Keep going
• making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above.
• For the sauce
• add the broccoli to boiling water for 4-5 minutes until just tender.
• Meanwhile
• bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander
• reserving some of the cooking water.
• Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy.
• Pile the pasta into serving bowls
• then top with the Parmesan.