This is the kind of peasant food that reminds us we do not need to fill a trolley at the supermarket to eat something delicious, nourishing and sustaining. This is made from wild foraged greens, a couple of eggs and some flour, and it made us a huge lunch. I collected a variety of greens but ended up keeping only the ones I could identify for sure: chickweed, dandelions, and plantain. The original provencal recipe tells you how to make it by hand. I didn’t, and instead adapted it to the food processor method outlined below.

Ingredients

• 125-140 gm wild foraged greens
• 2 eggs
• 2 ½ cups flour
• Large pinch salt
• Parmesan (or other cheese) and melted butter to serve.

Method

• Put the greens in the food processor with the salt and an egg and process until you have a smooth paste.
• Add the other egg, pulse, then switch to a kneading blade and gradually add the flour until you have a soft dough.
• At this stage it is best to take it out and knead by hand for a couple of minutes. This will activate the gluten in the dough and help the greens to release their liquid. Depending on the size of your eggs you may need to add more flour as you knead. Aim for a soft but not too sticky, elastic dough. Leave to rest for up to an hour.
• Either use a pasta machine or a rolling pin to roll the dough out to 2 mm thick. Cut into 5mm x 5mm squares. Cook for 5 minutes in boiling salted water.
• Serve with melted butter and grated cheese. Its best to melt the butter first in winter, cold butter makes the pasta cold and the cheese congeal.

Serves 4

Hand method: Pound the salt and greens together in a mortar and pestle until a paste is formed. Place 2 cups of the flour into a bowl and make a well in the centre where you can pour the greens and the two eggs. Stir with a fork, gradually incorporating all the eggs and greens with the flour. Take out and knead, adding more flour if you need to. Carry on as above from step 3.

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