Pansotti

This recipe calls, in a rather unorthodox fashion, for plain egg pasta dough. The reader more interested in authenticity might instead mix 200g flour with an egg and 60ml white wine. More challenging to the non-Italian reader, is the fact that the filling calls for preboggion, whatever can be found of:

• young poppy shoots
• dandelion
• borage
• nettle
• wild beet leaves
• wild chicory
• wild radicchio