Sift the tender wheat flour with the semolina flour, pour them on a wooden board or a large working surface and make a well in the middle.

Break in the eggs and add a good pinch of salt and a tablespoon of olive oil.

Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed. Keep on kneading, more and more, as to develop the gluten which will give strength to the sheets of pasta. Just do as when you knead the bread: hold it with one hand while you roll it from you with the other, with the heel of the palm.

After a while the dough should have the right consistency: smooth, velvety and no longer sticky.

Wrap it in plastic film and let it stand for 30 minutes at room temperature.

Now roll the dough. The most important thing, whether you’re using a classic long rolling pin or a pasta machine, is to roll it over and over again, rolling and stretching it as much as you can.

Make a paper thin wide sheet of pasta.

Leave the pasta sheets for 30 minutes on a tablecloth dusted with semolina flour, or over some well cleaned traditional reeds, as we would make in my family.

Cut the pasta into 1 cm wide strips with the pasta machine or by hand, rolling the sheets up and cutting them with a sharp knife across intro strips.

Spread them all out on a cloth and leave them until time to cook them.

Now make the sauce. Cook down the anchovies with a few spoonfuls of extra virgin olive oil over a medium heat, then add the carrots cut into rounded slices, the finely chopped onion and the broccoli florets cut into two. Season with salt, if necessary, and cook at a medium-to-low heat for 25 minutes, until the vegetables are soft.

Finally, add another spoon of oil and the breadcrumbs and mix to toast the bread.

Cook the tagliatelle until al dente in salted, boiling water – this will only take a few minutes –drain, tip into the pan and mix with the vegetables for a minute to infuse the flavours. Serve straight away, with some parmesan shavings on the side, for anyone who may wish to add some.