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sagne Soup / rags / maltagliati whole chickpeas in broth, mushrooms and bacon

Per le Sagne:

(io uso farine biologiche)
4 uova
300gr di farina di semola di grano duro
150 farina di grano tenero integrale di tipo 0



Per la Minestra:

200gr di ceci ammollati da almeno 24 ore
3-4 fette di speck
1 cipolla piccola
50g di funghi misti secchi
estratto di pomodoro
 rosmarino
olio sale e pepe nero

Mettete a bollire in abbondante chickpeas water, foam and then add the nut without glutamate, continue cooking the broth that is formed but not go to the bottom (I did the day before).
Soak the mushrooms with a little broth of chick peas.
Take a fried bacon, onion and needles rosmarino.Fate to go for a few minutes without burning the onions, add chopped mushrooms and then the broth filtrate with which they had been previously soaked in water. Add the chickpeas with much of his brodo.Aggiungete also 2-3 teaspoons of tomato paste to soften the flavor and make anadre the broth for about 10-15 minutes.
If you have the power to cucocere pasta dry pasta in the broth itself, but I've cooked the whole fresh sagne in the pot and I added for less than 1-2 minutes in the soup broth to taste.