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1
For the pasta get a large pot of well salted water on high heat.
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2
As you wait for the water to boil, make your frascatelli.
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3
Dump the semolina into a baking dish, shaking to create one even layer.
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4
Have one cup of water ready and waiting at the side of the dish.
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5
Dip all five of your fingertips into the water and, lifting water with them, spray the water over the top of the semolina flour.
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6
Do this repeatedly until most of the surface is covered in splotches of water.
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7
Wait 30 seconds for the water to absorb into the flour.
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8
Then, using a slotted spoon, spatula or, really, even your fingers, gently turn the flour onto itself, forming dumplings.
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9
Put the dumplings into a colander or sieve and shake out the excess semolina over the baking dish.
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10
Gently transfer the finished dumplings onto a baking sheet.
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11
Return to the baking dish and repeat the same process until you have used all of the semolina and/or water.
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12
You may have a little water left at the end, which is fine.
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13
The bits of semolina that remain in the bottom of the baking dish can be pressed together to form dumplings.
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14
In a 12 saute pan, gently heat the olive oil, minced garlic and red pepper flakes over low heat.
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15
Once the garlic is fragrant add the trimmed broccoli.
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16
Season generously with salt and black pepper and whichever liquid you are using wine or veggie stock or water to the bottom of the pan.
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17
Bring to a boil, stir the broccoli and place a lid on the pan steaming the broccoli for a few minutes.
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18
Remove the lid and turn the heat off.
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19
Once the water boils, cook the frascatelli.
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20
Use a wooden spoon to make a vortex or whirlpool in the water this helps to prevent the frascatelli from sticking to each other and the bottom of the pot.
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21
Cook the frascatelli for no more than 1 minute.
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22
Drain the water and add the frascatelli directly to the broccoli.
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23
Stir well.
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24
Taste and adjust seasoning.
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25
To serve: top with freshly grated Pecorino cheese and a drizzle of olive oil.
