Wash the broccoli and separate the florets with the stem from the main stem. Separate and shred any leaves that may be present. Cut and peel the main stem at the bottom approx. 2 cm. Cut crosswise into pieces approx. 3 cm long and cut them lengthways to 3x5mm thick strips. Cut off the stems that have remained on the florets so that about 1cm of stems remain on the florets. Cut the stems like the stem into small pieces.
Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stems and the grains. Sprinkle with a little salt and black pepper, fresh from the mill.
Mix the ingredients for the dough homogeneously and let ripen for at least 10 minutes. In the meantime, bring the water for the pasta to the boil, dissolve the chicken stock in it and add the pasta. Cook al dente according to the instructions on the package. Strain and keep the broth and pasta. Blanch the broccoli florets in the broth for 3 minutes, rinse in cold water and allow to dry on a fresh tea towel.
Mix the rest of the broth with tomato juice and white wine and keep ready.
Cap the vegetable onion at both ends, cut in half lengthways and cut the halves lengthways into strips. Cut the green part of the spring onion crosswise into 3cm long pieces and halve lengthways.
Heat the frying oil in a wok or deep fryer to 170 degrees. In the meantime, heat the sunflower oil in a large enough pan. Roast the onion strips until they are light brown. Add the broccoli pieces and stir-fry for 1 minute. Add the pasta and stir-fry for 2 minutes. Deglaze with the white wine mixture, add the finely chopped broccoli leaves and spring onions and mix in.
Season to taste with salt and black pepper. Turn off the heat supply and keep warm with the lid.
Mix the dough briefly, pull the broccoli through the dough in portions and fry in the frying oil until light brown. Remove from the oil with a slotted spoon and drain on paper towels. Arrange everything on a plate, garnish, serve warm as a side dish and enjoy with a main meal of your choice.