Cavatelli molisani con broccoli

Step 1: Pile 14 oz fine durum wheat semolina (semola rimacinata) on a board, make a well and pour in most of ¾ cup warm water. Work it in with a fork, then your hands, adding the last of the water only if needed, until the dough holds together.

Step 2: Knead until smooth and firm, like modelling clay.

Step 3: Wrap and rest the dough at room temperature.

Step 4: Cut off a piece, keeping the rest covered, and roll it into a rope about 1 cm thick. Cut into 1.5 cm pieces.

Step 5: Press two fingertips onto each piece and drag it towards you so it curls into a little hollow shell. Spread the cavatelli on a semolina-dusted tray. Common mistake: a dough that is too soft, which sticks to your fingers and flattens instead of curling; dust the board with semolina if it does.

Step 6: Bring 4 litres of water to the boil and add 1 tbsp salt. Add 1 ⅓ lb broccoli and cook for 5 minutes.

Step 7: Meanwhile, warm 5 tbsp extra virgin olive oil in a large frying pan over a low heat with 3 cloves garlic and 1 dried red chilli, until the garlic is just golden.

Step 8: Add the cavatelli to the broccoli pot and cook until they float and are tender but chewy.

Step 9: Drain the pasta and broccoli, keeping a mugful of the water, and tip them into the frying pan.

Step 10: Toss over a medium heat, crushing some of the broccoli with a spoon and adding splashes of the water, until the florets break down into a loose green sauce.

Step 11: Serve scattered with 1 oz dried breadcrumbs.