Hot smashed broccoli, pecorino, garlic & anchovy pasta
- You can use plain or strong white flour if that’s what you’ve got.
- We’re bigging up broccoli here, but you could certainly swap in asparagus, courgettes or even cauliflower in its place.
- Use any tinned fish. Anchovies, tuna or mackerel would all work well.
- On cheese, you’ve got the vibe now, swap in what you’ve got here in place of the Pecorino or Parmesan, good old Cheddar will do the trick.
- If you want to make your pasta more uniform in size, roll bigger chunks of the dough into long thin even sausage shapes, cut into 2cm lengths and shape as per the instructions above.
- Leave your pasta on a large tray to dry out really well until hard – for up to 2 days – then store in an airtight jar, popping a sprinkle of dried rice grains at the bottom to soak up any moisture. It should keep well for a few weeks.