St. Joseph's Tagliatelle

Preparation:

Preparation: In a saucepan boil the chickpeas, which you will have soaked the previous evening, immersing them, before passing over the heat, a few rosemary leaves collected in a small square of gauze closed tightly with a cotton thread. In the meantime, prepare a dough with the flour, two whole eggs and a yolk, roll it out with a rolling pin and roll out a sheet, from which you will obtain fettuccine as tight as possible. Boil them in salted water and two minutes after boiling, remove the water from the pot with a ladle until there is about a liter left on the bottom. Add the chickpeas collected with the slotted spoon from the cooking pot after having taken out the bundle with the rosemary. Mix and pour in a sauté obtained quickly with the oil, garlic and ground pepper. Remove from the heat, stir and let it rest for a few minutes before serving. All preparation operations for the dish, from the moment you start cooking the tagliatelle, must be carried out as quickly as possible to prevent the soup from becoming sticky.