On a work surface, make a well with the flour. Add a pinch of salt and water until the mixture is homogeneous. It should be elastic but not sticky. Knead for about 10 minutes.

Form a ball and leave the dough to rest, covered with cling film, for about 30 minutes.

When the resting time is up, use a rolling pin to roll out the dough to about 1 cm thick, then cut it into thin strips. Roll each strip by hand to form a spaghetti shape of about ½ cm in diameter.

Dip the pici in flour and place them on a floured tray, avoiding piling them up.

In a frying pan, toast the breadcrumbs in extra virgin olive oil until golden and crisp.

In a saucepan over medium-high heat, combine olive oil with the garlic, rigatino (cut into strips), thyme and chilli.

Cook the pici in plenty of salted water. They are done when they rise to the surface.

Drain and toss the pici in the pan with oil, garlic and anchovies.

Sauté briefly, adding a little cooking water, the previously blanched broad beans and a pinch of grated pecorino cheese.

Arrange the pici on plates, sprinkle with breadcrumbs and garnish with a sprig of fresh thyme or aromatic herbs.