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1
Combine flax seed, whole wheat flour, egg and salt in a medium bowl. Add and mix in 1 tablespoon of water at a time, until the dough is no longer sticky. (I live in a high altitude, dry place so I used about 5-6 spoonfuls. You probably won't need that many).
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2
Roll the dough out in a rectangle shape, as thin as you can. If it shrinks back, let it rest for about 10 minutes, then try again. Carefully roll it up like a jelly roll. Using a very sharp knife, cut it into 1/2 inch sections. Unroll the pieces, put unto a baking sheet with flour on it and let it rest/dry until you are ready to use it.
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3
Soak and boil chickpeas according to package directions. (I soaked mine for 10 hours, then boiled/simmered them for about 1 1/2 hours. They came out about triple the size).
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4
Preheat oven to 350?. Mix together the chickpeas, onion, garlic, olive oil and rosemary in a soup pan. Pour them out unto a cookie sheet in a single layer. Roast mixture for about 30-45 minutes, until the chickpeas are lightly browned and crispy on the outside.
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5
Put the mixture back into the soup pan. Add water, vinegar and lemon juice. Bring to a boil. Maintain a slow boil for about 20 minutes.
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6
Add pasta, sage, and salt (if desired). Boil 5-10 minutes or until pasta is cooked.
