Roast half of the sesame seeds in a pan while stirring until golden brown. Take them out and let them cool down. For the pasta dough, pour the flour onto the work surface. Press a depression in the middle. Add eggs, oil, roasted sesame seeds and 1/2 teaspoon salt. Chop everything with a large knife.
Then knead with your hands to a smooth, supple dough. Wrap in cling film and let rest for 1/2 hour. In the meantime clean and wash the broccoli and divide it into small florets. Steam in a little salt water for 5-8 minutes. Drain and keep warm. Grate cheese finely. Knead the pasta dough again briefly and roll out very thinly in portions on a floured work surface. Leave to dry for some time. As soon as the dough is no longer sticky, cut out circles (about 5 cm Ø) with a serrated cutter. Cut these in half. Leave to stand in plenty of boiling salted water for 8-10 minutes. Then drain.
Leave to dry for some time. As soon as the dough is no longer sticky, cut out circles (about 5 cm Ø) with a serrated cutter. Cut these in half. Leave to stand in plenty of boiling salted water for 8-10 minutes. Then drain. Heat the fat and roast the remaining sesame seeds in it until golden brown. Mix the pasta with broccoli, sesame butter and grated parmesan. Serve in a preheated bowl