Mix both ingredients in a bowl to a smooth dough, not too wet and not too dry.
You must be able to push the dough through a pasta machine without tearing it or it getting stuck because it’s too wet.
It requires experience, trial and error to get it right.
Roll the dough out to the thickness of the second last setting of your pasta machine.
Cut the dough into rough shapes.
Put it on a floured tray for immediate use or place it in the freezer.
Bring a large pot of salted water to the boil and cook the broccolini until tender and set aside. Keep that water boiling. In another large non-stick pan, heat the oil, add the anchovies, garlic and chilli and finally the broccolini.
Cook the pasta in batches in the pot of boiling salted water and progressively place the cooked pasta in with the broccolini, keeping it all warm, when you have enough, sprinkle with cheese and a drizzle of oil. A bit of the salted water from the pot will also add moisture.