120g “00” or high-grade flour
½ tsp sea salt
2 tbsp olive oil, plus extra
1 small onion, finely chopped
1 celery stalk, finely chopped
1 leek, white part, finely chopped
2 garlic cloves, chopped
1 bunch baby spinach, chopped
1 bunch chicory or bitter greens, stems removed, finely chopped
6 cups chicken stock
8 zucchini flowers
parmesan, finely grated, to serve
Make pasta: Place flour, egg, and salt in a food processor; pulse until just combined. Add 1 tablespoon chilled water; process until dough forms. Turn out onto a floured surface and knead for 6-8 minutes, or until smooth. Cover with plastic wrap; let rest for 30 minutes.
Divide pasta dough into 2 pieces; feed them through a pasta maker one at a time, starting at the widest setting. Flour and fold pasta as you go. Reduce settings notch by notch until pasta is 2mm thin and smooth. Set aside on a floured surface to dry for 1 hour, then tear into rough strips.
Heat oil in a saucepan. Add onion, celery, leek, and garlic. Cook, stirring, for 5-6 minutes, or until softened. Add spinach and chicory; cook for 2-3 minutes, or until just tender. Add stock; bring to the boil. Season with salt and pepper. Add pasta and cook until al dente, about 1-2 minutes. Add zucchini flowers and divide among 4 bowls. Sprinkle with parmesan and drizzle with extra olive oil.