Broccoli, noodles, and thick sauce

This recipe is overdone. Beware.

There are three parts:

The sauce:
Start by pressure-cooking

1/2 dry soybeans
1 T olive oil

for 20 minutes. While this is cooking, carmelize

1 sliced onion
1 teaspoon salt

in a greased saucepan. When the soybeans finish, drain them, and grind in a blender with enough water to make 2 cups for at least 3 minutes. Once ground, add to the now-carmelized onions. Reduce the heat, and simmer for at least 7 minutes. During this time, rinse out the blender and grind

3/4 cup cashews
1/4 cup walnuts
enough water to make 3 cups

until smooth, at least 2 minutes. After the soybeans and onions have finished cooking, add the mixture to the blender, and continue to blend for at least another 2 minutes. At this point, you can set the sauce aside (it doesn't need any further cooking), or put it back in the saucepan and cook for a few minutes more.

The broccoli:

This is the easy part: pare

1 bunch broccoli rabe

and fry at high heat in olive oil.

The pasta:

Combine

3/4 cup all-purpose flour
1/2 cup semolina flour.

Cut in enough water to make an elastic pasta dough. Knead for at least 5 minutes, then set aside for at least 10. Divide the dough into four equal portions. Roll each out into a thin strip about 4 inches wide, and as long as possible. Slice along the short direction into strips about 1/8 inch wide. Peel each strip off the board carefully with the point of a knife, stretch to about twice the original length and drop into boiling water. The pasta cooks in about 2 minutes, so it is most practical to cook it in batches.