Ingredients: Per 4 servings
- 1 lb all-purpose flour
- 4 eggs
- 3 ½ tablespoons extra virgin olive oil
- 1 lb chickpeas
- 1 bay leaf
- ⅛ oz wild fennel fronds
- 1 clove of garlic
- 1 ¾ oz celery
- 3 oz onion
- salt and pepper to taste
- 1 ¾ oz Parmigiano Reggiano cheese
- ⅛ oz baking soda
- 1 lb fresh tomatoes
Make a dough from the flour and egg, and roll it out into many thin sheets. With the aid of a knife, cut into sheets.
Leave the chickpeas to soften in water and bicarbonate for about 12 hours. Drain them and cook them in a pan with water and salt, a drop of oil and a bay leaf.
Blanch and peel the tomatoes, remove their seeds and toss them in a pan with a little oil. Season with salt and pepper and then purée them. Keep hot.
In a pan containing the rest of the oil, gently fry the finely chopped onion, celery and garlic and flavour with the wild fennel.
Add the chickpeas with a little cooking liquid, adjust the seasoning with salt and pepper, and continue cooking.
Cook the pasta in abundant boiling salted water. Remember to stir frequently to avoid it sticking. Once it is cooked, drain it.
In a large pan, add the tomato sauce to the chickpeas and adjust the seasoning. Add the pasta sheets, mix and serve piping hot. Sprinkle everything with the grated Parmesan.