Fettuccine with Broccoli Rabe

Method

1. Mix 500 g whole wheat flour, 250–270 g water, and a pinch of salt. Knead into a dough.
2. Roll out the dough with a rolling pin to a thickness slightly thicker than usual for a rustic texture.
3. Fold the dough and cut into fettuccine using a knife or spatula. Dust with flour and set aside.
4. In a pan, heat oil and add one clove of garlic. Optionally add chili pepper.
5. Add one salted anchovy, roughly desalted by hand. Cook gently until the anchovy melts.
6. Add a splash of vegetable broth and let it simmer for a few moments.
7. Blend the pre-stewed broccoli rabe (already cooked in oil) with some vegetable broth to obtain a creamy consistency. Adjust with more broth as needed.
8. Cook the fettuccine in boiling salted water until al dente.
9. Drain the pasta and transfer to the pan with the anchovy-garlic base. Toss briefly.
10. Add the broccoli rabe cream and toss to coat the pasta.
11. Plate the pasta. Top with strips of dried tomato, shavings of salted ricotta, and a drizzle of oil infused with garlic and parsley.