In a pot, put the dried chickpeas that you soaked the night before, immersing some rosemary leaves collected in a gauze square closed tightly with a cotton thread.

Bring the pot to the heat and boil the chickpeas until they become soft.

Meanwhile, prepare the pasta by mixing the flour with two whole eggs and one yolk. Knead until smooth and elastic.

Roll out the dough with a rolling pin and roll out a thin sheet.

Cut narrow fettuccine as much as possible from the pasta sheet.

Bring a pot of salted water to a boil and cook the tagliatelle for a few minutes, until al dente.

Two minutes before boiling, remove the water from the pot with a ladle until about a liter remains on the bottom.

Using a skimmer, remove the chickpeas from the cooking pot after removing the bundle with the rosemary.

In a pan, prepare a quick sauté with the olive oil, chopped garlic, and ground spicy red pepper.

Add the chickpeas to the pan with the sauté and mix well.

Remove the pan from the heat and let the seasoning rest for a few minutes.

Drain the tagliatelle and add them to the pan with the chickpea seasoning.

Gently mix to evenly distribute the seasoning on the tagliatelle.

Let the dish rest for a few minutes before serving.

Serve the St. Joseph's Tagliatelle hot and enjoy them immediately.