- 300 g flour
- 2 eggs
- 4 egg yolks
- 600 g pork loin
- 1 head of broccoli
- 2 glasses of chicken broth
- Olive oil
- Black Pepper
- Curry powder
In a bowl mix 300 g of flour, the eggs and egg yolks, a pinch of salt and 2 teaspoons of oil. Mix well and place on a smooth surface. Knead with your hands until the dough is smooth. If sticky, add a little flour until the desired consistency. Leave to stand for one hour. Cut into small pieces and stretch with the machine until very thin. Feed the dough through the noodle cutter and leave to stand another little while.
Boil plenty of water with salt in a large pot, add a dash of oil and cook the pasta for 1 or 2 minutes. Drain and reserve.
Dice the loin, season with salt and pepper. Sauté in a frying pan with a little olive oil. When it starts to brown, add 2 tablespoons of flour and sauté a little more. Add the curry powder and the broth and boil for 2-3 minutes. Add the pasta, let it cook over a low heat for 1-2 minutes.
Cook the broccoli in florets in a saucepan with plenty of boiling water with salt for 5 minutes. Drain and set aside.
Serve the pasta with the sauce on a plate and garnished with a few broccoli florets around it.