Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people

For the fresh pasta
280 g Special Fresh pasta Molino dalla Giovanna
20 g cooked spinach and shakes
5 yolks of egg

1 whole egg whole egg
For the sauce

300 g dried chickpeas

2 cloves of garlic
½ glass of white wine
5 leaves of fresh sage

150 g fresh tuna
2 g of saffron pistils

Extra virgin olive oil
ground black pepper

Salt up to

Time: 40 minutes  

Difficulty level: Easy

Procedure

Soak the chickpeas for 12 hours, taking care from time to time to change the resting water.
Prepare the dough: Pour the mixture and the spinach into a bowl and mix well with the palm of your hand, then add all the eggs, a pinch of salt, the oil and the water, and mix everything.

A homogeneous ball is obtained, cover it with a kitchen towel moistened with water and let it rest in the refrigerator for 40 minutes.

Take up the dough and roll it out with the special spread machine in 2 mm thick sheets.

Lay the pastry on a wooden board and cut it with a knife to irregular shapes, dust with rice flour and store all to dry on a tray for a few hours.

After the rest time of the chickpeas, fill a pot with water, add the two cloves of garlic, sage and chickpeas, cover with a lid the pot and bring to the boil.

Season to taste with salt, add the wine and cook until tender.

Put the tuna on a chopping board and slice into cubes, heat a pan with extra virgin olive oil and scald a few minutes on all sides, after cooking, adjust the salt and black pepper left.

Fill a pot with water, bring to a boil, adjust to this point of salt and pour to cook the maltagliati for about 4 minutes.

Drain the pasta in the dish, add the chickpeas and a ladle of cooking broth, the tuna and a tuft of saffron, season with a little extra virgin olive oil and serve everything.