Using a food processor, make a smooth dough from the ingredients for the dough and let it mature for 30 minutes, covered. Cut small portions from the dough and shape into finger-sized rolls. Cut the rolls across into approx. 5mm thick slices and press them into ears with your thumb. Spread out on a fresh tea towel and let dry for 2 hours.
In the meantime, wash the broccoli and separate the florets from the edge so that a 2 - 3 cm stem remains on the florets. Peel the broccoli handle and cut across into pieces approx. 2 cm long. Cut this lengthways into approx. 6mm thick pins.
Bring 2 liters of salted water to a boil in a larger saucepan. Add the broccoli stalks and after 3 minutes add the broccoli florets. After 3 minutes, take everything out of the cooking water with a slotted spoon and rinse ice-cold.
Put the ears in the boiling salted water and cook until al dente for about 8-10 minutes.
In the meantime, cap the garlic cloves at both ends, peel and cut into small pieces. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads.
Heat the olive oil in a sufficiently large pan. Add the garlic and broccoli and fry for 1 minute. Mix in the pepperoni threads. Season with salt and pepper. Deglaze with 3 tablespoons of the cooking water, add the pasta and mix thoroughly with the vegetables. Season with salt and pepper and serve in the pan.