Homemade pasta with broccoli
Homemade tagliatelle or linguine paired with a simple broccoli and anchovy sauce, finished with Parmesan. This rustic Italian recipe shows you how to make pasta by hand or machine for a truly authentic dish.
Updated : 25 August, 2025
Easy
About 45 min.
Ingredients
For the pasta
300 grams
Flour
3
Eggs
1 tablespoon
Olive oil
0.5 teaspoon
Sea salt
For the sauce
180 grams
Broccoli
3 tablespoon
Olive oil
4
Anchovy
20 grams
Parmesan
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the pasta made by hand, place the flour in a large bowl and make a well in the center. Crack in the eggs, add the olive oil and salt, and whisk together in the well. Gradually draw in a little flour at a time, mixing until a smooth, firm dough forms. Flatten into a disc about 1cm thick, wrap in cling film, and chill in the fridge for 20 minutes.
Step 2
Once chilled, place the dough on a lightly floured surface. Cut it in half and roll each piece into a rectangle, turning as you go to ensure an even thickness. Roll the pasta as thin as possible, about 2mm, then cut into strips: 3mm wide for tagliatelle, or thinner for linguine. Hang the pasta over a rolling pin or similar to dry slightly while preparing the sauce.
Step 3
For pasta made by machine, add the flour, eggs, olive oil, and salt into a food processor and pulse until crumbly. Tip onto a work surface, bring together, and knead for a couple of minutes until smooth. Cut in half and roll into a rectangle about 5mm thick. Starting on the widest setting of the pasta machine, feed the dough through, holding the sheet as it comes out. Continue passing it through, adjusting the machine to narrower settings each time. If it becomes too long, cut in half lengthways. Once thin, fold lengthways and cut into strips as above.
Step 4
For the sauce, cook the broccoli in boiling water for 4-5 minutes until just tender.
Step 5
Meanwhile, bring a large pan of salted water to the boil. Add the fresh pasta and cook for 3-4 minutes, until it floats to the surface. Drain in a colander, reserving some cooking water.
Step 6
Add the broccoli to the pasta, along with the anchovies, and toss to combine. Pour in 2 tablespoons of the reserved cooking water and stir for 1 minute until the pasta is well coated with the broccoli and anchovy mixture.
Step 7
Serve immediately in bowls, topped generously with Parmesan.