Rigatoni with spinach, pecorino and anchovy sauce

1. 1

   To make the pasta, mix flour, semolina, whole eggs and yolks in a large bowl. Knead into a smooth dough, wrap in cling film, and chill in the fridge for at least 1 hour.

   60 min

2. 2

   Roll out the dough with a rolling pin, then feed through a pasta machine, gradually reducing the thickness to thin sheets.

   15 min

3. 3

   Cut the pasta sheets into 3x4 cm rectangles. Roll each rectangle around the handle of a wooden spoon and press the seam to seal into rigatoni shapes.

   20 min

4. 4

   Heat olive oil in a pan and fry chopped onion, garlic, anchovies, and rosemary for 10 minutes. Add chilli flakes and spinach, cooking for 1 - 2 minutes until wilted.

   12 min

5. 5

   Blitz the spinach mixture with pecorino in a blender until smooth, adding a splash of water if needed, and season with salt and pepper.

   3 min

6. 6

   In a separate pan, toast breadcrumbs with garlic and olive oil until golden brown, then season with salt.

   5 min

7. 7

   Cook fresh rigatoni in a large pot of salted boiling water for 2 - 3 minutes until al dente.

   3 min

8. 8

   Toss the pasta with the spinach sauce, plate, and top with the crispy toasted breadcrumbs and extra pecorino.

   2 min

1 serving ≈ 663 g

Nutrition values are estimates. - means data is unavailable.