Steps

1. In a bowl, combine 250g Spelt Flour and a pinch of Salt.
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2. Add 125cc lukewarm water, reserving a little, and mix.
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3. Once the dough starts to come together, transfer it to a work surface, add the remaining water, and begin kneading.
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4. Push in any scattered flour while kneading until the dough reaches a soft, ear-lobe-like consistency. [Key Tip!] When kneading, rotate the dough 90 degrees at a time and knead thoroughly until smooth.
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5. Once the dough is smooth, flatten it and roll it into a rod slightly thinner than 1cm.
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6. Cut the rod-shaped dough into uniform pieces using a table knife.
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7. Press the cut dough with your finger, then flip it over with your thumb to shape it into orecchiette. [Key Tip!] Ensure the pieces are uniform in size for even cooking.
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8. If the dough tends to dry out, cover it with a damp cloth while shaping.
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9. Spread the shaped orecchiette on a tray to dry, or freeze them without overlapping. Once frozen, store in a plastic bag. Cook directly from frozen.
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10. Bring a pot of water to a boil with 1% salt and add the orecchiette. Stir initially to prevent sticking and boil for about 10 minutes.
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11. Prepare about 2 bunches of Rapini (approximately the same weight as the pasta) and cut them in half.
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12. Use other florets like broccoli if you have them.
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13. Boil the rapini and other vegetables until tender and able to be coated by the sauce.
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14. Heat Olive Oil in a frying pan and add minced Garlic.
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15. Once the garlic is fragrant, add Red Pepper Flakes if desired, and then add the Anchovy Fillets.
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16. Remove from heat after adding anchovies, and mash them while infusing the flavors of garlic and red pepper.
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17. Add a little pasta water and turn off the heat.
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18. Add half of the boiled rapini to the pan and cook for 5-6 minutes until wilted and soft.
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19. Drain the boiled orecchiette, reserving some pasta water.
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20. Mash the rapini to create a sauce. [Key Tip!] In Italy, it's common to cook vegetables until soft and broken down to form a sauce, which is a secret to deliciousness.
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21. Lightly toss the boiled orecchiette with the rapini sauce, and season with Salt and Olive Oil to taste.
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22. Plate and serve. Enjoy!
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