Stringozzi with Wild Herbs

Method

1. Clean the wild herbs (crispigno, cicoria selvatica, pisciacane, caccia lepre) by removing tough stems and any blemished leaves. Rinse and set aside.
2. Heat a generous amount of olive oil in a large copper pan or skillet. Add one crushed clove of red garlic, a small dried chili pepper (enriched with herbs), and two anchovy fillets. Sauté gently until aromatic.
3. Add the prepared herbs to the pan, stir to coat with oil, then cover and cook over medium heat for 5-6 minutes, until the herbs are wilted and tender, using their own moisture.
4. Meanwhile, prepare the stringozzi pasta: on a work surface, mound the tipo 0 flour, create a well, add a small amount of water and two coarse salt crystals. Gradually mix into a dough, kneading until smooth and elastic. Add more water if needed.
5. Divide the dough into small pieces and roll each piece under your palms into long, thin strands, about the thickness of spaghetti. (A pasta machine can be used.)
6. Bring a large pot of salted water to a boil. Add the stringozzi and cook for about 5 minutes, or until al dente. Cover the pot initially to speed up boiling.
7. When the herbs are cooked and the pasta is ready, transfer the drained pasta directly into the pan with the herbs. Toss over heat to combine, adding a drizzle of raw olive oil if desired. Serve immediately, with extra chili if preferred.