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Method

1. To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni.

2. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end.

3. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up.

4. To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm.

5. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside.

6. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente.

7. Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately.