Gelsomina’s recipe is easy, delicious- and incidentally vegan! The pasta is called matasse and it doesn’t need a rolling pin or board - just a bit of practise for the ‘pull and squeeze’ technique.
For the dough use 200g 0, plain or all purpose flour a pinch of salt and just under 100ml water.
Use 400g cooked chickpeas, 2 garlic cloves, parsley and chilli- how much is up to you. Personally I like to mash a few of the chickpeas to make more of a sauce

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