4garlic cloves1long red chilli, halved lengthways, seeds removed300 gmcavolo nero (about 3 bunches), trimmed250 ml (1 cup)extra-virgin olive oilTo serve:finely grated pecorinoStracci1 quantityegg-yolk pasta doughFor dusting:fine semolina
For stracci, cut pasta sheets into 10cm squares. Set aside on a tray dusted with semolina.
Blanch garlic and chilli in boiling salted water until tender (4-5 minutes), remove with a slotted spoon and set aside. Blanch cavolo nero until tender (1-2 minutes), drain well, reserving 2 tbsp cooking water. Process cavolo nero with garlic, chilli and reserved cooking water in a food processor until a thick paste forms. Stir through oil, season to taste and keep warm.
Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes), drain and toss through cavolo nero mixture. Season to taste, scatter with pecorino and serve hot.