Method

• 1.
  For the pasta, place the flours in a large bowl and make a well in the centre. Beat the eggs and oil together and pour into the well. Whisk with a fork to combine until the dough comes together. Turn out onto a floured board and knead for 8-10 minutes until smooth and elastic. Shape into a ball, enclose in plastic wrap and stand at room temperature for 30 minutes.
• 2.
  Meanwhile, heat the oil in a large pan over medium heat. Add the onion and cook, stirring, for 6-8 minutes until golden brown. Add sorrel and chard leaves to the pan and cook, in batches if necessary, for 1-2 minutes until wilted. Stir in marjoram and cook for a further 30 seconds until fragrant. Season and set aside to cool.

• 3.
  Divide the dough into 3 portions and use a pasta machine or rolling pin to roll out each portion into a 5mm-thick rectangle, about 15cm x 35cm. Place a large damp tea towel on a work bench. Arrange the pasta sheets on the tea towel, overlapping slightly, to form a 35cm x 40cm rectangle.
• 4.
  Stir cheeses into the cooled greens and spread over the rectangle of pasta, leaving a 5cm border on all sides. Using the towel as a guide, carefully roll pasta from 1 long side (like a Swiss roll). Enclose tightly in the towel and secure with kitchen string.
• 5.
  Fill a fish kettle or roasting pan with boiling water. Place the rotolo into the pan, ensuring it’s fully submerged. Reduce heat to medium and simmer for 30 minutes or until pasta is al dente. Carefully remove rotolo from the pan. Stand for 10 minutes.
• 6.
  Melt the butter in a small saucepan over medium heat, then add the reserved chard stem and cook for 1-2 minutes until the butter is nutty brown in colour.
• 7.
  Cut the rotolo into 6 pieces and pour the browned butter and chard over each piece. Scatter over the extra marjoram and a few grinds of black pepper and serve.