Posted by
Ermanno Bonaldo

September 26, 2020 on Facebook 

1. Usa sempre er guanciale. Si volevamo er bacon annavamo in America.
2. Niente parmigiano, solo pecorino. Chi dice metà e metà c’ha quarcosa da nasconne.
3. Nun coce l’ovo. Mejo n’infezione che na frittata.
4. Niente ajo e niente cipolla, nun stai a fa er ragù.
5. Nè ojo, nè buro, nè strutto. Hai da fa’ spurgá er guanciale.
6. Niente peperoncino. In Calabria ce vai st’estate.
7. Non usare altre spezie al di fuori der pepe. Si nun te sta bene vai a cena dall’indiano.
8. Chi mette ‘a panna dovrebbe annà in galera.
9. Nun dì mai ‘carbonara’ e ‘vegana’ nella stessa frase.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Va bene tutto, basta che non fai scoce ‘a pasta.

Quantità per 2 persone

160 gr di Spaghetti
60 gr di guanciale tagliato spesso
2 tuorli grandi freschi (1 tuorlo grande a persona) oppure 3 tuorli medio – piccoli
25 gr di pecorino romano
1 cucchiaio circa di acqua di cottura della pasta
pepe nero


Tagliate il guanciale a quadretti e mettetelo in padella.
Poi ponete su fuoco una pentola capiente con acqua e sale grosso per bollire gli spaghetti.
Quando bolle, buttateli.
Contemporaneamente scaldate su fuoco dolce il guanciale in padella.
Il guanciale non deve indurirsi friggendosi troppo, ma deve ammorbidirsi dolcemente, rilasciando tutto il “grasso” servirà per saltare gli spaghetti in padella.
Ci vorranno circa 2 minuti:nel frattempo l’acqua sarà arrivata a bollore, cuocete gli spaghetti.
Mescolate i tuorli con la maggior parte del pecorino (lasciatene 1 cucchiaino per il condimento) e pepe.
Aggiungete 1 cucchiaio di acqua di cottura della pasta per evitare l’effetto frittata.
La cremina dev’essere morbida, ma allo stesso tempo corposa e vellutata.
Dal colore intenso quindi non troppo pallido.
Scolate gli spaghetti super al dente direttamente nella padella calda del guanciale (tenendo da parte acqua di cottura)
Poi aggiungete 2 – 3 cucchiai di acqua di cottura della pasta.
Saltate tutto insieme per 1 minuto su fuoco vivo.
Infine spegnete il fuoco e allontanate la padella dai fornelli e versate la cremina di tuorli sugli spaghetti a fuoco spento.
Amalgamate qualche secondo, mantecate con pecorino, con 1 – 2 cucchiai di acqua di cottura bollente per favorire la cremosità e pepe!
Serviteli con una spolverata leggera di pecorino e un pizzico di pepe!
Buon appetito!😊

P.S. Per chi, giustamente, considera pochi ed inadeguati 80 g. di pasta a persona, ricordo che è sufficiente raddoppiare le dosi😊


  1. Always use bacon. If we wanted bacon we’d go to America.
  2. No parmesan cheese, only pecorino. Whoever says half and half has something to hide.
  3. Do not cook the egg. An infection is better than an omelette.
  4. No garlic and no onion, you’re not making the meat sauce.
  5. No garlic, no butter, no lard. You have to purge the bacon.
  6. No chili pepper. You’re going to Calabria this summer.
  7. Do not use any spices other than pepper. If you don’t like it, go and have dinner with an Indian.
  8. Whoever puts cream should go to jail.
  9. Never say ‘carbonara’ and ‘vegan’ in the same sentence.
  10. Tonnarelli, spaghetti, bucatini, rigatoni. Everything is fine, as long as you don’t burn the pasta.

Quantity for 2 persons

60 gr of thick cut guanciale
2 large fresh egg yolks (1 large yolk per person) or 3 medium-small yolks
25 gr of pecorino romano cheese
about 1 tablespoon of pasta cooking water
black pepper

How to make Carbonara

Cut the guanciale into squares and place it in a pan.
Then place a large pot with water and coarse salt on the stove to boil the spaghetti.
When it boils, throw them in.
At the same time, heat the guanciale in the pan over low heat.
The guanciale should not harden by frying too much but should soften gently, releasing all the “fat” it will need to sauté the spaghetti.
It will take about 2 minutes: in the meantime the water will have come to a boil, cook the spaghetti.
Mix the egg yolks with most of the pecorino (leave 1 teaspoon for seasoning) and pepper.
Add 1 tablespoon of the pasta cooking water to avoid an omelet effect.
The cream must be soft, but at the same time full-bodied and velvety.
The color should be intense and not too pale.
Drain the spaghetti super al dente directly into the hot pan of guanciale (keeping the cooking water aside).
Then add 2 – 3 tablespoons of the pasta cooking water.
Saute all together for 1 minute over high heat.
Finally, turn off the heat and remove the pan from the stove and pour the egg yolk cream over the spaghetti with the heat off.
Mix for a few seconds, stir in pecorino cheese and 1 – 2 tablespoons of boiling cooking water to promote creaminess and pepper!
Serve with a light dusting of pecorino and a pinch of pepper!

P.S. For those who, rightly, consider 80 g. of pasta per person to be too little and inadequate, I remind you that it is sufficient to double the doses.😊


Pesto Pici by Liliana and Mia

Pesto is not a traditional condiment used for pici in the home provinces of Siena and Montalcino. Still, Siena is only a two-hour drive from La Spezia, and pici is a convenient and simple recipe for homemade pasta to be dressed with a good pesto.
Hundreds of years of history have passed. The two hundred kilometers of distance between the two cities have consolidated historical differences. But, especially if you live in places as far away as the USA, forget about the remnants of history, and prepare a recipe that, replacing the traditional Genovese trofie with the Tuscan pici, is simple to make, as demonstrated by my two 15-year-old granddaughters, Liliana and Mia.

From Wikipedia the free encyclopedia

Pici (Italian: [ˈpiːtʃi]; locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti. It originates in Siena in Tuscany; in the Montalcino area, they are also referred to as pinci (Italian: [ˈpintʃi]).

How to make Pici

The dough is typically made from flour and water only. The addition of eggs is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water.

Liliana and Mia making pici in the USA

The dough is rolled out in a thick flat sheet, then cut into strips.

In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip.

It can also be formed by rolling the strip between the palms.

Either method forms a thick pasta, slightly thinner than a common pencil.

Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.

Cook the Pici in boiling water

Drain the Pici from the pan.

Making Pici is more fun if done in a family and/or friends group

How to eat the Pici

It is eaten with a variety of foods, particularly:

Food categoryItalianEnglish
aglionespicy garlic tomato sauce
boscaiolaporcini mushrooms
cacio e pepecheese and black pepper
ragùa meat-based sauce
game meatcinghialewild boar

Pici with mozzarella and cherry tomatoes in the USA

Pici with mozzarella and cherry tomatoes in the USA – Enrico

A good way of enjoying Pici is to accompany them with mozzarella morsels and cherry tomatoes.

How to make Pici with mozzarella and cherry tomatoes

Make the Pici, and cook them.

When you drain them, put them in a bowl with the cherry tomatoes and the mozzarella morsels, and serve.


Spätzle ([ˈʃpɛtslə]) is a dish made with fresh eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle, and South Tyrol.


Spätzle is the Swabian diminutive of Spatz, thus literally “little sparrow”. They are also known as Knöpfle (diminutive of button), also Spätzli or Chnöpfli in Switzerland or Hungarian NokedliCsipetkeGaluska or Slovak Halušky or Slovenian Vaseršpacli or vodni žličniki.

Before using mechanical devices, the pasta was shaped by hand or with a spoon. The results resembled Spatzen (plural of Spatz, meaning sparrows, a sparrow is Spatz or Sperling in German; Spätzle is the diminutive of Spatz, unchanged in plural).

Knöpfle means “small buttons” and describes the compact, round form of the pasta. In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between the way the two names are used and usage varies from one region to another.


The geographic origin of spätzle is not precisely known; various regions claim to be the originators of the pasta.

The tradition of making “Spätzle” can be traced back to the 18th century, although medieval illustrations are believed to place the pasta at an even earlier date. In 1725, Rosino Lentilio, a councilor and personal physician from Württemberg, concluded that “Knöpflein” and “Spazen” were “all the things that are made from flour”. Spelt was grown widely in the Swabian-Alemannic area at the time. The cereal grew on poor soils and was very popular in the region, home to small farmers and characterized by poverty. As spelt flour contains high levels of gluten protein and the dough could therefore be made in times of hardship without the need for eggs, “Schwäbische Spätzle”/”Schwäbische Knöpfle” were mainly made from spelt. The product achieved fame in the Münsinger Alb upland area. As industrialization began and prosperity increased, the pasta went from being an ordinary, everyday food item to a culinary specialty eaten on feast days. In a description of a Swabian farmers’ village written in 1937, “spätzle” is described as festive food. The great importance of “Schwäbische Spätzle”/”Schwäbische Knöpfle” in Swabian cooking can be seen, inter alia, from the 1827 novel Die Geschichte von den Sieben Schwaben, according to which the custom in Swabia is “to eat five times a day, five times soup, twice with ‘Knöpfle’ or ‘Spätzle'”.

Today, Spätzle is largely considered a “Swabian specialty” and is generally associated with the German state of Baden-Württemberg. In France, they are associated with Alsace and Moselle. The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons.[4] Pre-made spätzle are also available internationally.

Protected designation of origin

Since March 2012, Swabian Spätzle and Swabian Knöpfle have been awarded the EU quality seal for “Protected Geographical Indications (PGI)” and are protected throughout Europe as a regional specialty. To be able to bear this sign, one of the production stages of the product must have taken place in the respectively defined region of origin.


  •  eggs, 
  • flour,
  • salt.
Spätzl scraping on the occasion of the editorial meeting food and drink – Dirk Ingo Franke CC BY-SA 3.0

How to make Spätzle

Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who will eat the spätzle. Often, water is added to produce a thinner dough. The flour traditionally used for spätzle is bread wheat (not the durum wheat used for Italian pasta), however, a more coarsely milled type is used for spätzle making than for baking. This flour type is known as Dunst, similar to the US “first clear” or Czech hrubá type. This gives a chewier texture but can produce a dough too crumbly for scraping if no water is added, particularly when cutting short on eggs for dietary reasons. If fine (“all-purpose”) flour and the full complement of eggs are used, all fat and moisture in the dough are derived from these, and water is rarely necessary.

Cheese spaetzle Sölden – Takeaway CC BY-SA 4.0


Spätzle typically accompanies meat dishes prepared with an abundant sauce or gravy, such as Zwiebelrostbraten, Sauerbraten, or Rouladen. In Hungary spätzle often are used in soup. Spätzle also is used as a primary ingredient in dishes including:


  • Linsen, Spätzle und Saitenwürstle: Spätzle with lentils and fine-skinned, frankfurter-style sausages
  • Käsespätzle: Spätzle mixed with grated cheese (typically Emmenthaler) and fried onion
  • Gaisburger Marsch: Traditional Swabian beef stew with potatoes and carrots
  • Krautspätzle: Spätzle mixed with sauerkraut, onion, butter and spices such as marjoram and/or caraway
  • Spätzle mit Käse überbacken – Spätzle mixed with cheese and topped with paprika
  • Leberspätzle: Spätzle mixed with ground liver, often served as a soup with a clear broth
  • Spinatspatzeln (Tyrolean dialect): Spätzle which also contain spinach as one of the ingredients; a speciality of Trentino-Alto Adige/Südtirol
Spinatspatzeln  – Takeaway CC BY-SA 3.0

Spinatspatzeln (Tirolean dialect) or Spinat Spätzle (German) are a variety of Spätzle from Southern Tyrol. It contains spinach as one of the ingredients of the noodle. This version is served with cheese and ham. At a South Tirolean restaurant in Herrsching, Bavaria


  • Kirschspätzle: Spätzle mixed with fresh cherries, dressed with clarified, browned butter, sugar and cinnamon and/or nutmeg. In the Allgäu, this is served as a one-dish supper in late summer.
  • Apfelspätzle: Spätzle with grated apples in the dough, dressed with clarified, browned butter, sugar, and cinnamon. In the Allgäu, this is served as a one-dish supper in autumn.

Tagliolini con Prosciutto San Daniele

Tagliolini con Prosciutto San Daniele – prosciuttosandaniele.it


400 g tagliolini
200 g Prosciutto San Daniele
50 g butter
200 g fresh cream
6 slices Prosciutto San Daniele

How to make Tagliolini con Prosciutto San Daniele – Tagliolini with Prosciutto San Daniele

Coarsely mince the prosciutto (preferably from the foot). Melt the butter in a frying pan and brown the meat. Add the cream and blend well. Meanwhile, cook the tagliolini “al dente” in salted water, drain and add to the frying pan. Combine well. Place a slice of prosciutto on each of the plates and wrap the tagliolini in the prosciutto. Garnish with poppy seeds.

Regional recipe from Veneto


Croxetti al pesto (traditional ligurian recipe) – F Ceragioli CC BY-SA 3.0

Da Wikipedia, l’enciclopedia libera.

I corzetti o croxetti oppure anche corsetti (in dialetto genovesecorzétti, che si pronuncia [kurˈzetti]) sono una pasta tipica della cucina ligure.


Ne esistono due tipi: quelli della val Polcevera (corzetti valpolceveraschi), dalla caratteristica forma a piccolo 8 (otto) e quelli stampati (corzétti stanpæ o corzetti del Levante). Sono detti stampati perché la decorazione di questi piccoli cerchi di pasta a forma di medaglione è ottenuta mediante uno stampino in legno che decora la pasta in modo da “prepararla” ad accogliere meglio il condimento. In alcune botteghe artigianali del centro storico genovese si trova ancora chi fabbrica questi stampi così utili per preparare questa pasta tipica. Parallelemente alla produzione artigianale, esiste anche una produzione industriale dei corzetti che viene normalmente effettuata con macchine raviolatrici.


I corzetti stampati (“cruxetti“) compaiano nel medioevo, nell’epoca rinascimentale. Le famiglie nobili del tempo pare ordinassero ai loro cuochi di realizzare un tipo di pasta che riportasse il proprio stemma, tutto ciò con lo scopo di rammentare ai commensali l’importanza della loro famiglia e per riaffermare il proprio dominio sul territorio. Le incisioni erano solitamente differenti sulle due parti. Il nome deriva dall’immagine stilizzata di una piccola croce, una crocetta (“cruxetta“) con la quale veniva originariamente decorato un lato di questi medaglioni, da qui il nome “cruxettu“. Nel levante ligure, con la parola “corzetto“ s’intende sia lo stampo di legno che la pasta così incisa.

Tecnicamente i corzetti si presentano come stampi di legno, sono composti da due parti: una che ha la funzione di “timbro” e l’altra di forma cilindrica con una parte incisa e concava, che serve per tagliare la pasta. I tipi di legno generalmente usati sono: pero, melo, faggio o acero. Sebbene la maggior parte degli stampi per corzetti oggi venga prodotta in modo industriale, i più pregiati restano quelli intagliati interamente a mano.

Tra i maestri intagliatori più famosi ricordiamo Pietro Picetti di Varese Ligure. Al Picetti va anche il merito di aver ritrovato una fonte documentale della Repubblica di Genova risalente al 1700, che testimonia come i corzetti fossero preparati in occasione di eventi ufficiali.


  • Acqua,
  • farina di grano
  • sale.

Come preparare i Corzetti

Si prepara l’impasto, poi la sfoglia, quindi la si taglia a cerchietti su cui si stampa il disegno dello stampino.

Una volta fatti si lasciano asciugare un po’ sulla madia e poi si cuociono.

Sono ottimi conditi con salsa di noci, sugo di funghi (Tocco de funzi) o con il pesto. Nel Levante Ligure è uso condirli anche con la salsa di pinoli.

Ricetta tipica della Liguria

Ciceri e tria

GialloZafferano https://ricette.giallozafferano.it/Ciceri-e-tria.html

Difficoltà: Media
Preparazione: 50 min
Cottura: 150 min
Dosi per: 4 persone
Costo: BassoNota
+ il tempo di ammollo dei ceci (1 notte) e il riposo della pasta fresca


  • Ciceri – ceci
  • tria – pasta fresca senza uova
  • con farina, semola rimacinata, acqua e olio d’oliva che viene stesa sottile

Come preparare Ciceri e tria

Volete fare un viaggio in Salento partendo dalla vostra tavola? Dopo i rustici leccesi e i pasticciotti, ecco un’altra tipica ricetta salentina: Ciceri e tria. Si tratta di una ricetta antica, addirittura il poeta Orazio ne menziona l’esistenza già nel 35 a.c.; un primo piatto molto sostanzioso a base di pasta fresca senza uova, con farina, semola rimacinata, acqua e olio d’oliva che viene stesa sottile, trasformata in tagliatelle corte maneggiate per dare una forma a spirale. La “tria”, parola che deriva dall’arabo “ittrya” ovvero pasta fritta (o secca), viene condita con i “ciceri”, i ceci. Questo piatto speciale, di cui esistono diverse versioni anche al pomodoro, ha proprio la particolarità di vedere aggiunta a quella che apparentemente può sembrare una comune pasta e ceci, una parte della pasta fresca fritta. Scoprite la nostra versione di ciceri e tria per portare in tavola un pezzo importante della tradizione del Salento.

Regional Recipe from Apulia

Spaghetti alla carrettiera – Spaghetti carter style

Spaghetti alla carrettiera – Camelia.boban CC BY-SA 4.0

From Wikipedia, the free encyclopedia.
Spaghetti alla carrettiera, a typical recipe of eastern Sicily and the Platani Valley area, is spaghetti seasoned with oil, raw garlic, pepper, and grated pecorino cheese. In the version of the small hill towns located near the Platani Valley, the recipe includes peeled tomatoes.
They take their name from the ancient carters, who, wishing to taste pasta even while traveling, cooked this dish with easy to preserve products. In recent times can also be added, as a variant, tuna in oil, mushrooms, bacon, tomato, meat extract, and dried porcini mushrooms, cooked in a pan.
Curiously enough, this dish is also mentioned in the cookbooks of Roman cuisine with mushrooms.


pecorino cheese

How to make Spaghetti alla carrettiera – Spaghetti carter style

Boil the spaghetti in salted water, drain them “al dente,” and place them on plates on which to pour a little raw oil and pepper. Grate directly on the pasta, first the garlic, and then the pecorino cheese.

Regional Recipe from Sicily and Latium


Da Wikipedia, l’enciclopedia libera.
Gli spaghetti alla carrettiera, tipica ricetta della Sicilia orientale e dell’area della Valle del platani, sono degli spaghetti conditi con olio, aglio crudo, pepe e pecorino grattugiato. Nella versione dei paesini di collina situati a ridosso della Valle del Platani la ricetta prevede l’aggiunta di pomodoro pelato.
Prendono il nome dagli antichi carrettieri, che volendo assaporare la pasta anche in viaggio, cucinavano questo piatto con prodotti dalla facile conservazione. In tempi recenti possono essere aggiunti, come variante, anche tonno sottolio, funghi, pancetta, pomodoro, estratto di carne e funghi porcini essiccati, che vanno cotti in padella.
Curiosamente questo piatto viene anche recensito nei ricettari della cucina romana con l’aggiunta di funghi.


  • spaghetti
  • olio
  • aglio
  • pepe
  • formaggio pecorino


Lessare gli spaghetti in acqua salata, scolarli al dente e metterli nei piatti sui quali versare un po’ d’olio crudo e pepe. Grattugiate direttamente sulla pasta, prima l’aglio e poi il pecorino.


Pennette aio oio picchio pacchio

From Wikibooks, manuals, and free textbooks.
The pennette aio oio picchio pacchio is a typical Sicilian dish of simple realization, a variant of the classic “arrabbiata,” but with tomato sauce instead of whole tomatoes, as well as with a sprinkling of pecorino cheese and fresh parsley before serving. The name probably derives from an onomatopoeic hyperbole given by the dish’s intensely spicy and savory taste. It seems that this dish was born in Piana degli Albanesi because of a certain grandmother, “Checchina,” a noblewoman who was born and lived most of her life in those places.


Pennette pasta
Extra virgin olive oil
Chilli pepper
Tomato conserve
Pecorino cheese
Chopped fresh parsley

How to make Pennette aio oio picchio pacchio

Prepare a clove of fried garlic in plenty of extra virgin olive oil appropriately enriched with scorching chili pepper.
Then add the tomato paste and let it brown for 4 or 5 minutes
Add a ladleful of boiling water (possibly the water used to cook the pasta), salt moderately (since at the end of the cooking time, the pecorino will be added, which is already salty).
Add the pasta, removed from the boiling water, and very “al dente,” directly to the pan in the sauce to finish cooking (about 2/3 minutes), turn off the heat, and add seasoned grated pecorino cheese and fresh parsley chopped very finely.

Regional Recipe from Sicily


Da Wikibooks, manuali e libri di testo liberi.
Le pennette aio oio picchio pacchio sono un piatto tipico siciliano di semplice realizzazione, variante della classica “arrabbiata”, ma con l’utilizzo della conserva di pomodoro al posto dei pomodori interi, nonché con spolverata di pecorino e prezzemolo fresco prima di servire. Il nome deriva, probabilmente, da un’iperbole onomatopeica data dal gusto fortemente piccante e saporito del piatto. Pare che questo piatto sia nato a Piana degli Albanesi per merito di una tale nonna “Checchina”, nobildonna che in quei luoghi nacque e visse gran parte della propria vita.


  • Pennette di pasta
  • Olio extravergine d’oliva
  • Peperoncino
  • Conserva di pomodoro
  • Aglio
  • Formaggio pecorino
  • Prezzemolo fresco tritato


  1. Preparare un soffritto di aglio in abbondante olio extra vergine di oliva opportunamente arricchito di peperoncino molto piccante
  2. Aggiungere poi del concentrato di pomodoro e lasciare rosolare 4 o 5 minuti
  3. Aggiungere un mestolino di acqua bollente (possibilmente quella di cottura della pasta), salare moderatamente (poiché si aggiungerà alla fine del pecorino già di per sé salato).
  4. Saltare la pasta, tolta dall’acqua di bollitura molto al dente, direttamente in padella nel sugo, per ultimare la cottura (circa 2/3 minuti), spegnere il fuoco e aggiungere pecorino grattugiato stagionato e prezzemolo fresco tritato molto finemente.

Grano Saraceno – Buckwheat

Grano Saraceno – Buckwheat – Gio la Gamb CC BY-SA 3.0


  • buckwheat
  • rye

How to make Grano Saraceno – Buckwheat

The cultivation of buckwheat and rye in Valtellina has centuries of origins. Over time, farmers in Valtellina have selected local ecotypes adapted to the environmental conditions of their mountains. These ecotypes are an irreplaceable genetic resource. However, their cultivation is increasingly less practiced; instead, imported commercial seeds replace it. A project brings together the University of Milan-Bicocca (as lead partner), the Fojanini Foundation, the Park of Monte Barro, the farms of Fanchi Andrea, Jonatan Fendoni’s Orto Tellinum, Riccardo Finotti’s Rosa dei Venti, Cof and Jolanta Wilkosz’s Casele. In addition, it can count on the support of the Municipality of Teglio and the association for the cultivation of buckwheat in Teglio and traditional alpine cereals. It provides the census of buckwheat seeds and rye in the area as a first action, reconstructing the origins and analyzing the morphological characteristics.

The seeds collected will be grown under experimental conditions in the laboratory and the field to obtain a material suitable for genetic analysis and productivity and yields. The local ecotypes selected based on these investigations will then be conserved both thanks to open field cultivation by the project partner farms and in the Monte Barro Park (Centro Flora Autoctona-Cfa). The ultimate goal is to produce an “identity card” for Valtellina’s buckwheat and rye ecotypes and promote their relaunch in the local food chain.

Regional Product of Lombardy

Pasta e ceci con maltagliati di pasta all’uovo

Pasta e ceci con maltagliati – Rollopack CC BY-SA 4.0

Ingredients for four servings:

boiled chickpeas250 g maltagliati (or a short pasta)
200 g of boiled chickpeas (for us Delikatesse - Bio delì)
25 g of speck (or even better guanciale)
500 ml water
Mr. Mix granulated vegetable stock without glutamate added two teaspoons of soluble vegetable stock cube 
one teaspoon of spices
tomato puree to taste
one shallot
a drizzle of E.V.O. oil
fresh parsley

How to make Pasta e ceci con maltagliati di pasta all’uovo:

In a small saucepan, bring the water to a boil and dissolve the vegetable stock cube.
In the meantime, in a low saucepan, brown the chopped shallot with a bit of oil. Add the diced speck and cook for a few minutes. Add the chickpeas after rinsing them under running water.
Add the tomato puree, the previously prepared vegetable stock, and the Costa Ligure spice mixture. Cover with a lid and cook over low heat for about 15 minutes.
Cook the frozen maltagliati in boiling salted water with a bit of oil for a few minutes, drain and add to the chickpea sauce. Mix for a few minutes over high heat.
Serve and sprinkle with a bit of pepper and fresh parsley.

From Wikipedia, the free encyclopedia.
When they make tagliatelle, the pasta is rolled and then cut into thin strips to obtain the “tagliatelle.” The left, usually the edges, is cut irregularly to get pieces of pasta completely variable, hence the name. It is primarily the perimeter areas of the sheet; the thickness is also inconsistent. Therefore, they are pieces of egg pasta that differ in shape (rectangle, lozenge, triangle), size, and consistency. Traditionally it is recommended to use the spronella to cut. In Romagna, they are often called puntarine.
The most classic use of maltagliati is with bean soup; however, there are many other recipes.

Regional Recipe from Region Emilia-Romagna