multicolored tagliatelle with fresh sauce
second courses from Italy
translated by Italian with
Ready for a moment, tasty and read!
Switch on the static oven at 180 ° C.
If you use canned chickpeas, rinse them well under cold water. Place the chickpeas in the griddle of the chopper and apply it to chop it roughly.
Add the egg and re-energize the chopper. You will get a very moist compound.
Transfer the mixture into a bowl, salt and pepper to taste and mix well with a spoon. Add crushed parsley and corn flour and mix everything.
The dough will be soft and slightly sticky, but workable with your hands: pick up little dough at a time and make it turn between the palms of your hands to form the meatballs.
If it becomes too sticky, add more flour.
Place the meatballs on a plate covered with oven paper and bake for 15-20 minutes, turning them half-cooked.
The meatballs are stored in the fridge for a couple of days.
If no previously frozen ingredients have been used, they can be stored in the freezer for up to 3 months.