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1
Mound the flours in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs and 1 tablespoon olive oil.
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3
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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5
The dough will come together when half of the flour is incorporated.
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6
Start kneading the dough with both hands, using the palms of your hands.
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7
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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8
Lightly re-flour the board and continue kneading for 6 more minutes.
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9
The dough should be elastic and a little sticky.
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10
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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11
Roll out to the thinnest setting on a pasta rolling machine and cut into irregular shapes.
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12
Set aside.
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13
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat and add the onion and celery.
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14
Cook until browned, then add the chickpeas and cook 5 minutes more.
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15
Place the mixture in the bowl of a food processor and pulse until pureed.
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16
Season with salt and pepper, to taste, and return to the pan to keep warm.
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17
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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18
Cook the pasta in the boiling water until tender yet al dente, about 2 minutes.
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19
Drain the pasta and add to the chickpea puree.
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20
Toss over high heat 1 minute to coat, drizzle with olive oil and serve.
