Method

1. In a non-metal bowl, combine the flour, semolina and a pinch of salt.

2. Slowly add the tepid water to the dry ingredients, stirring at first with a wooden spoon and then kneading with your hands once the dough comes together. The dough is ready when your hands no longer stick to it and it is quite pliable.

3. To form the orecchiette (which means "little ears"), pinch off pieces of the dough and flatten out onto your thumb. They should be roughly the size of a penny and about 3mm thick. Dust with a little extra flour if they become too sticky and leave to rest for half an hour before cooking.

4. Bring a large saucepan of salted water to the boil, drop in the pasta and cook for 8 minutes or until al dente.

5. Bring another large saucepan of water to the boil. Trim the broccoli stalk ends and slice finely from stalk to tops. Drop the broccoli into the boiling water for 1 minute to blanch, then strain through a colander.

6. Heat the olive oil in a saucepan and fry the chopped anchovy for a few seconds, then add the garlic, chilli and about ½ teaspoon lemon zest. Stir in the blanched broccoli and toss to coat with the anchovy mixture.

7. Stir in the wine, a dash of lemon juice, the water and salt to taste (remembering that the anchovies are quite salty). Add the cooked pasta to the sauce with the grated cheese and toss gently. Drizzle with olive oil before serving.