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For the strozzapreti:
Make a well with the flour and add ½ litre of water or however much is required to knead into a soft and smooth dough. Leave the dough roll to sit for an hour covered with a wet cloth towel. Then roll out to obtain a ½ centimetre thick sheet of pastry. Cut into one centimetre lengths and shape into rough forms of short spaghetti. Sprinkle with a little flour and leave them to dry on a net.
For the sauce:
Boil the broccoli cut into pieces for ten minutes. Sauté the garlic and chilli pepper for 5 minutes then add the broccoli and the jowl bacon cut up into strips and cook on a medium flame for 5 minutes.
Add the dried tomatoes and when browned add the wine. When the wine has evaporated remove from the flame and add half a ladle of pasta water and the pecorino cheese and then leave to sit. Taste and add salt. Cook the strozzapreti, drain al dente and pour into the sauce on a low flame so that the pecorino cheese does not cook. Serve with a sprig of thyme, the toasted breadcrumbs and flakes of primosale.