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1
Rinse the chickpeas, and put them in a large bowl with cold water covering them by at least 4 inches; let soak in a cool place for 12 hours or more.
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2
Drain and rinse the ceci, place them in the big saucepan with 10 cups fresh cold water, and drop in the cut vegetables, cherry tomatoes, and bay leaves.
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3
Bring the water to a boil, stirring occasionally, then partially cover the pan and adjust the heat to maintain a low but steady simmer.
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4
Cook until the chickpeas are tender but not mushy, 2 hours or more, stirring now and thenadd water if necessary to keep the chickpeas and vegetables submerged as they cook.
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5
Meanwhile, make the pasta dough and tagliatelle by hand.
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6
Stir the flours together in a medium-sized mixing bowl.
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7
Break up the egg with a fork.
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8
In a cup or small bowl, stir in the olive oil and 1 tablespoon cold water, and pour over the flourscrape in all the liquid.
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9
Toss and mix with the fork until all the flour is moistened and starts to clump together.
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10
Gather the clumps with your hands or a plastic scraper, and knead them, right in the bowl, into one lump of dough.
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11
Turn the dough out onto the work surface, and continue kneading by hand for a couple of minutes.
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12
If its stiff or crumbly, sprinkle over it more cold water, a teaspoonful at a time, and knead in.
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13
If its wet or sticky, dust the work surface with a small amount of flour and knead in.
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14
When the dough is smooth, soft, and stretchy, press it into a disk, wrap well in plastic, and let it rest at room temperature for 30 minutes.
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15
(Mix the dough in the food processor if you prefer.)
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16
To roll the dough, lightly flour the rolling pin and wooden board (or other work surface).
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17
Cut the dough in half, and roll each piece to a thin rectangular sheet about 17 inches long and 8 inches wide, dusting with flour as needed.
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18
Set one sheet with the long side in front of you, and fold it over several times, to make a long, narrow rectangle.
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19
With a sharp knife, slice crosswise through the folded dough, at 1/2-inch intervals.
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20
Immediately separate and unfurl the cut pieces, opening them into ribbons 7 inches long and 1/2 inch wide.
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21
Dust the tagliatelle with flour, and set them on a floured towel or tray.
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22
Repeat with the second rolled sheet.
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23
(If you prefer, roll the sheets with a pasta machine; pass them through the 1/2-inch-wide cutting attachment; and cut the strands into tagliatelle.)
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24
Keep the pasta covered so it doesnt dry out while the chickpeas stew.
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25
When the chickpeas are tender, scoop out the pieces of onion, carrot, and celery and the bay leaves with a slotted spoon and discard.
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26
The ceci should be covered with a bit of cooking liquid; add water if needed.
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27
Return to a bubbling simmer, and stir in the salt.
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28
Pour the 1/3 cup olive oil into the small saucepan, drop in the garlic cloves and peperoncino, and set over medium-high heat.
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29
Let the garlic sizzle and caramelize, stirring occasionally, for a couple of minutes.
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30
Put the tagliatelle in a colander, shake to remove excess flour, pick up a third of the strands, and drop them into the small saucepan, on top of the garlic.
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31
Quickly spread the tagliatelle so theyre covered in hot oil.
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32
Let them heat and start sizzling without stirring.
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33
Immediately drop the rest of the tagliatelle on top of the simmering chickpeas, and stir in well.
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34
Raise the heat a bit, and bring back to the boil, stirring the pasta frequently.
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35
While the beans and tagliatelle boil gently in the big pot, shake the small pan occasionally so the hot oil flows over the frying tagliatelle.
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36
Turn them over with tongs if the oil doesnt cover the ribbons on top.
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37
Fry the tagliatelle until evenly golden brown and crisp, 4 minutes or so, then lift them out with tongs, draining off the oil, and lay on a warm plate.
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38
Now pour and scrape all the oil, caramelized garlic, and peperoncino from the small pan into the chickpea potthe bean liquid will sizzleand stir well.
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39
Cook for another couple of minutes, or until the boiling tagliatelle are soft and fully cooked.
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40
Adjust the salt to taste, and turn off the heat.
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41
Stir in another 2 or 3 tablespoons olive oil (fresh and uncooked), scatter the fried tagliatelle on top of the chickpeas, sprinkle the parsley all over, and serve right away.
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42
Be sure to scoop some of the crisp tagliatelle into every portion.
