Ingredients:
- chickpeas: 300 g
- tagliatelle or tagliolini: 200 g
- oil, salt, parsley
- black pepper to taste
Soak the chickpeas the night before with three pinches of salt; wash them carefully the next morning and put them in a pot, well covered with water. In the meantime, prepare the tagliatelle: make a well in the flour and knead it with water; roll out a fairly thin sheet and cut it into strips. When the chickpeas are cooked, add the tagliatelle and cook for a few minutes. Season generously with olive oil and a sprinkling of freshly ground black pepper.
Serve hot.
