Time: 1 ora e 30 minuti
Difficulty: Media

I propose a dish of stuffed pasta, rich, indeed very rich, ideal for celebrating important events, or for a culinary pampering. The use of chickpeas makes the dish creamy and offers a solution to those who consume a few legumes.
Characteristics
Chickpeas are energetic foods, thanks to the abundance of starch, but also equipped with an admirable portion of protein, the fat caloric part is low but of good quality (mainly unsaturated fatty acids) and to it are linked useful nutritional factors such as polyphenols, isoflavones and lecithins. You can also appreciate excellent levels of B vitamins and minerals.
Historical background
Probably the plant is native to Turkey, chickpeas are part of the diet of many populations since ancient times, as in the Middle East already 7500 years ago. Chickpeas are mentioned in Charlemagne’s "Capitulare de Villis" (about 800 AD) as Cicer italicum, with red, white and black varieties.
Notes
Chickpeas are suitable for celiac disease, lactose intolerance and histamine. They should be taken in moderation in case of hyperuricemia and possibly avoided in phenylketonuria.

Ingredients for 4 people
300 g Special for Pasta Fresca Molino dalla Giovanna
3 whole eggs
1 egg yolk
2 g salt until
Very fine rice flour for gluten-free dusting
For the filling
250 g ground beef meat
1 egg yolk
50 g grated grana padano cheese 
20 g breadcrumbs without gluten
2 sprigs of chopped thyme
salt up
Ground black pepper
For the cream of chickpeas
½ golden onion
250 g soaked chickpeas
500 ml vegetable broth
salt up
Ground black pepper
For gorgonzola and clams
100 g of sweet gorgonzola
100 ml of fresh cream
1 clove of minced garlic
300 g of clams
¼ glass of white wine
1 bunch of chopped parsley

Procedure:
Prepare the pasta. Mix the mix in a bowl or in a mixer and add the eggs in the center and mix everything with salt, water and oil.
Work vigorously until a homogeneous mixture is obtained, place on the worktop and create a ball with it, cover with cooking film and leave to rest in the refrigerator for 30 minutes.
Meanwhile prepare the filling, put the minced meat in a bowl and add the egg, breadcrumbs, cheese, thyme, salt and a ground pepper; mix everything well with a spoon and if necessary knead by hand to mix well all the ingredients, put in the fridge to rest for about 30 minutes.
Put on the fire a pot with 2 tablespoons of oil, add the onion previously chopped and sauté on a low heat for a few minutes, drain the chickpeas and add them to the onion bottom and cook for 5 minutes over high heat.
Add a couple of ladles of broth and bring everything to the boil, at the end blend the chickpeas with a mixer and pass the cream to a sieve, to remove the lumps formed and make it smooth.
Put a saucepan on the fire with water, lay another over the water with the cream and gorgonzola and cook over low heat for about 1 hour.
Place the clams with a pinch of coarse salt in a large bowl of water and leave to stand for 30 minutes. After the rest time, rinse them several times and check that they have no sand inside the gold.
Take a large pan with high edges, pour two tablespoons of oil and minced garlic, sauté and add the clams cook over high heat for about 8 minutes, then pour in the wine and cover with a lid.