Tagliatelle di San Giuseppe
Instructions
In a saucepan, boil the chickpeas, which you put to soak the night before, diving, before moving on to the fire, a few rosemary leaves gathered in a small square of cheesecloth closed tight with a cotton thread. Meanwhile, prepare a paste with flour, two eggs and one egg yolk, roll out with rolling pin and tiratene a sheet, from which derive the fettuccine narrow as much as possible. Boil them in salted water and 2 minutes from a boil remove the water from the pot ladle until leaving the bottom about a quart. Add the chickpeas collected with the skimmer from the cooking pot after having pulled out the parcel with the Rosemary. Stir and pour a mixture obtained quickly with oil, garlic and ground pepper. Remove from heat, stir and let stand a few minutes before serving. All preparation of the dish, from the moment you start cooking the noodles, must be carried out as quickly as possible to prevent the soup from becoming sticky.
Ingredients and dosing for 4 persons
- 300 g of flour
- 3 eggs
- 200 g of dried chickpeas
- 1 clove of garlic
- 1 tablespoon of spicy ground red pepper
- Rosemary
- 10 cl of olive oil extra virgin
- Salt