Step by step

1. Attach the Juicer to the stand mixer. Through the feed tube juice the parsley and set aside.

2. Place eggs, parsley juice, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

3. Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .

4. Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.

5. When the dough is no longer sticky, set the adjustment knob to 2, and 79971 through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.

6. Attach the spaghetti cutter to the mixer and feed the sheets of pasta through on speed 2,

7. Run the pasta sheet through the spaghetti cutter with one hand and hold on to the pasta with the other hand as it comes through the cutter.

8. Lay the strands in a single layer on a clean tea towel or hang them over a pasta drying rack. Leave to dry for 30 minutes.

9. Slice the broccoli and cook them for 3 minutes in plenty of lightly salted boiling water.

10. Add the pasta to the water with broccoli and cook for 3 more minutes until al dente.

11. Drain, then transfer in a large bowl, add olives and marjoram, olive oil and grated cheese. Mix well and serve immediately with the roasted pumpkin seeds.

12. Too green? Add cherry tomatoes together with the broccoli in the boiling water.