- Flour - 500 Grams
- Eggs - 200 Grams
- Olive Oil - 200 Grams
- Nuts - 500 Grams
- Bay Leaf - 1 piece
- Wild fennel - 100 Grams
- Garlic - 10 Grams
- Celery - 50 Grams
- Onions - 85 Grams
- Cheese parmizan - 50 Grams
- Salt, pepper - 1 piece (to taste)
Make dough from flour and eggs, roll and cut. Put the chickpeas to soften, in water and bicarbonate for about 12 hours. Dry them and cook them in a saucepan of water and salt, in a small amount of butter and bay leaf. Wash and peel the tomatoes, remove their seeds and mix them in a saucepan with a small amount of oil. Season with salt and pepper and then make mashed potatoes. Keep it hot. In a saucepan containing the rest of the butter, it is easy to fry finely chopped onion, celery and garlic with wild sweet dill. Add chickpeas with a little liquid, season with salt and pepper, and continue cooking. Prepare the pasta in boiling salted water. Do not forget to stir frequently to avoid sticking together. Once cooked, pat dry. In a large saucepan, add the tomato sauce to the chickpeas and seasonings. Add the sheets of pasta, stir, arrange in portions. Sprinkle with grated Parmesan cheese. Serve hot.
Servings: