- 500g/1lb 2oz semolina flour, plus extra for dusting
- warm water, for binding
- 200g/7oz broccoli, cut into small pieces
- 2-3 tbsp olive oil
- 1 garlic clove, peeled, finely chopped
- 1 red chilli, finely chopped
- 2 salted anchovies, chopped
- 1 tbsp colatura (anchovy sauce; available in Italian grocers and online)
- 2g grated bottarga (dried grey mullet roe)
- Place the semolina flour into a large mixing bowl. Make a well in the middle, then slowly mix in enough warm water to form a firm dough.
- Turn the pasta out onto a floured work surface and knead until smooth and elastic. Wrap the dough in cling film and set aside to rest for about 2 hours.
- Cut the dough into 4 equal pieces. Flour the pasta machine and feed each piece through to form cavatelli. Set aside the pasta on a lightly floured tray and cover with a tea towel as you work through the remaining dough.
- Bring a large pan of salted water to the boil, add the cavatelli and broccoli and blanch for 1-2 minutes.
- Heat a frying pan over a high heat and add the olive oil. Fry the garlic and chilli for 2-3 minutes, or until golden-brown. Add the chopped anchovies and cook, stirring frequently, until they break down in the pan.
- Drain the pasta and broccoli, reserving some of the pasta cooking liquid, and add to the pan. Add the colatura and mix well, then add a splash of the pasta cooking liquid. Stir well to coat the pasta in the sauce.
- To serve, spoon the pasta onto serving plates and sprinkle over the grated bottarga.