Ingredients

Steps

• Mix semolina flour with warm water in a bowl to form a firm dough.
• Knead the dough on a floured surface until smooth and rest for 2 hours wrapped in cling film.
• Divide dough into four pieces and use a pasta machine to form cavatelli.
• Blanch the cavatelli and broccoli in boiling salted water for 2 minutes.
• Fry garlic and chilli in olive oil for 3 minutes until golden.
• Add anchovies to the pan and cook until they break down.
• Toss drained pasta and broccoli into the pan with colatura and a splash of cooking water.
• Serve onto plates and season with grated bottarga.