This with Tagliatelle (Naut with Wide Noodles)

Name: This with Tagliatelle (Naut with Wide Noodles) - Iasmina K.
Ingredients: 2 cans of chickpeas or 500g of cooked chickpeas; 1 onion; 5 cloves of garlic; 5 tablespoons of olive oil; 350ml tomato sauce; 400ml water; salt; pepper; dried basil; dried oregano; 1 teaspoon of sugar; bay leaves; cheese; Ingredients for the noodles:; 300g flour; salt; 1 egg; a little water

Pasta/Pizza - This with Tagliatelle (Naut with Wide Noodles) by Iasmina K. - Recipia

To prepare these delicious noodles, we start by making the dough. In a large bowl, we put the flour and salt, mixing them well to combine evenly. We add the egg and gradually start incorporating water, little by little, until the dough begins to form. It is important not to add too much water at once, as we want to achieve a homogeneous and elastic dough. Once the dough is formed, we transfer it to a floured surface, where we will knead it for a few minutes to develop its texture. Using a rolling pin, we roll out the dough into a thin sheet, being careful to sprinkle flour both on the surface and on top of the dough to prevent sticking. The noodle sheet should be as thin as possible but strong enough not to tear when cutting. After achieving the desired thickness, we let the sheet dry a little. When the sheet has dried, we proceed to cut it. With a sharp knife, we cut strips about 1 cm wide, and each strip can be divided in half or into three, depending on preferences. The cut noodles are left on the surface to air while we prepare the sauce. For the sauce, we choose a pot or deep pan, where we add 5 tablespoons of olive oil. When the oil is well heated, we add the finely chopped onion and garlic. We sauté them over medium heat, stirring occasionally, until they become golden and fragrant, and the onion is well softened. Next, we add the tomato sauce, mixing well. Once the sauce is added, we pour in 400 ml of water, add the bay leaves, salt, and pepper to taste. We let the mixture boil patiently until the onion becomes soft and the flavors combine harmoniously. Meanwhile, we mash the chickpeas, obtaining a smooth paste. When the onion is ready, we add the crushed chickpeas to the sauce along with the basil and oregano. This mixture will add extra flavor to our sauce. We let everything boil, stirring occasionally, until the sauce reduces by about two fingers. Now it is time to add the raw noodles to the sauce. We let everything boil together for 5-10 minutes, until the noodles are cooked, absorbing the delicious flavors of the sauce. After the time has passed, we turn off the heat and cover the pot, letting the noodles swell for 10-20 minutes. Thus, the dish will achieve a perfect texture. And there you have it, the noodles are ready to be enjoyed. Bon appétit!