On a clean work surface, create a well with the flour.

Add the egg yolks, whole eggs, and a pinch of salt into the well.

Using a fork or your fingers, slowly incorporate the flour into the eggs from inside the well outwards until it forms a dough.

Knead the dough by hand until it is smooth and elastic, taking about 10 minutes.

Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Divide the dough into small portions.

Roll each portion into a thin log, then cut small pieces off the log.

Using the flat edge of a butter knife, press down on each piece and drag it across the board to curl it slightly. Invert the pasta to create the classic orecchiette shape, which will help it hold the sauce better.

Bring a large pot of salted water to a boil, and prepare a bowl of ice water on the side.

Blanch the broccoli rabe in boiling water for 1-2 minutes, then transfer it to ice water to stop cooking.

In a frying pan, sauté the garlic in olive oil until golden, then add anchovy fillets, melting them into the oil. Add the blanched broccoli rabe and sauté for a couple of minutes, seasoning with salt to taste.

In the same pot of boiling water used for the broccoli rabe (add more salt if needed to taste like the sea), cook the orecchiette until they are about 75% done.

Reserve some pasta water, then drain the pasta.

Add the undercooked orecchiette to the pan with the broccoli rabe and continue cooking, adding pasta water as necessary to finish cooking the pasta and creating a sauce.

Remove the garlic once the pasta is al dente and the sauce is emulsified.

Toss the pasta with a generous amount of grated Parmigiano Reggiano or Grana Padano cheese.

Serve the orecchiette hot, garnish with extra cheese if desired.