Tagliatelle with chick peas and crispy bacon


  • Durum wheat flour
  • Chick-pea flour
  • Eggs
  • Salted bacon bits
  • Cooked chick peas
  • Fresh tomatoes
  • Rosemary
  • Olive oil
  • Salt
  • Pepper


Mix the two flours with the eggs, salt and a tablespoon of oil; make a soft loaf and let it rest for about an hour.

Thinly roll out the pasta dough and cut it into tagliatelle. Prepare the sauce by cooking the bacon bits in oil and rosemary, add the tomatoes (peeled and diced) and two tablespoons of cooked chick peas. Cook for about ten minutes.

Cook the tagliatelle and add to the sauce pan. Toss well and serve.

fotografia del piatto