In a large bowl, mix the flour with the pinch of salt and oil, then slowly add the water while mixing with a fork.
When it starts to become a dough, start mixing with your hands and add more water or more flour until you get a uniform non-sticky ball of dough.
Knead the dough for a few minutes to incorporate air, then wrap it in plastic wrap and set aside to rest 10 minutes in the fridge.
When the dough is rested, divide it into 3 or 4 parts and roll each into a long snake about 2 cm (¾ inch) thick.
With a knife, chop pieces of 1,5 cm (½ inch), then with your fingers roll each piece on a gnocchi board or a fork or a cutting board to make them hollow. See picture above in the post for reference.
Set them aside on a clean cloth to rest.
Make the Sauce
Chop the broccoli into small pieces and add them in a large pan with a drizzle of olive oil and the minced garlic. Sautè for 2-3 minutes at medium heat.
When it starts to brown, add the cream and a little bit of water. Turn down the heat and simmer for 10-15 minutes. Season with salt, black pepper and chili pepper flakes. At this point you can choose to blend the sauce to make it even creamier. Otherwise leave it chunkier.
Toss the pasta in a pot with salted boiling water and drain when cooked. Fresh pasta will cook in 2-3 minutes while for store-bought pasta follow the directions on the package.
Add the pasta to the sauce, sprinkle a generous amount of Parmigiano cheese and serve.