Maltagliati pasta with broccoli

Prepare fresh pasta (see section "recipes" on < a href = "" http://www.vogliadicucina.com > www.vogliadicucina.com ) and allow to rest in the bowl for 30 minutes. Wash the carrots, celery and tomatoes. Peel carrot and cut it into small pieces with celery; Peel the tomatoes and cut them in half.

Clean the broccoli, cut the florets should be too big, wash them and put them in a large pan with the clove of garlic, celery and carrot wrought, half a glass of water and 1 teaspoon of oil. Add salt, pepper and cook with the lid on for about 5 minutes on a moderate heat stirring occasionally. Add the tomatoes and olives, cut in half and continue cooking for another 5 minutes.

Roll out the dough with a rolling pin into a thin pastry, cut strips about 3 inches wide and 2 mm thick and practice of MITRE. Put the "maltagliati" obtained in a napkin with a lot of flour to prevent from sticking to each other.

Cook pasta in boiling salted water until it floats, then with the help of a skimmer pass it in a pan with broccoli and seasoning for a couple of minutes. Turn off the heat, add 1 tablespoon of oil, sprinkle with a little freshly ground pepper and grated pecorino cheese. Stir well and serve immediately.