Scarpacc

For the pasta

• 1 kg plain flour
• 4 eggs
• extra-virgin olive oil

To make the pasta, mix together the flour and eggs with a drizzle of oil and enough warm water to make a smooth dough, then cover and leave to rest for 30 minutes.

Meanwhile, peel the potatoes, then steam until tender and mash. Clean the bladder campion leaves, boil in a little water until tender, drain and squeeze out excess liquid. Slice the onion as thinly as possible, then sauté in