Form a well with the flour, semolina, and sumac, and then add the eggs into the centre. Bring together using a fork, and then knead vigorously for 10 minutes. Seal in cling wrap and rest for 30 minutes, away from heat and direct sunlight.

Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes. Then step up incrementally to a medium-thin thickness, 5-6 on a 9-setting machine.

Cut the sheets into squares of about 4cm in diameter, then wrap each around a piece of 1cm diameter dowel, offset into a diamond alignment. Overlap two opposing corners, and then roll towards you across your pettine or gnocchi board. This will seal the pasta into a tube while forming its ridges. Transfer to lightly floured baking paper, and refrigerate uncovered for 1-3 days.

Bring a large pot of lightly salted water to a vigorous boil, and then cook the chicory for 10 minutes. Remove and drain, retaining the water.

Add chicory and spinach to a medium heat pan, with 1 tbsp of olive oil and the garlic. Fry gently for 5 minutes, and then remove pan from the heat.

Allow the greens to cool while you cook the pasta, boiling on high heat for 5-6 minutes or until no raw (white) dough is visible when the dough is cut into. Drain the pasta, retaining around 1/2 cup of pasta water.