A number of different kinds:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan, Chickpea Pasta with Parsley Pesto
 Categories: Italian, Pasta, Herb, Sauces, Eggs
      Yield: 8 Servings
 
           THE PASTA:
      3 tb Extra-virgin olive oil
      2    Cloves garlic; minced
      1 ts Chopped fresh rosemary
      2 c  Unbleached flour
    1/2 c  Chick-pea flour
      3    Eggs; lightly beaten
      1 ts Salt
           Freshly ground black pepper
           THE PESTO:
      1 c  Packed parsley leaves
    1/4 c  Extra-virgin olive oil
    1/4 c  Walnut pieces
      1 cl Garlic; peeled, halved
           Salt and pepper
    1/4 c  Fresh grated Parmiagiano
           Reggiano; for garnish
 
  Heat the oil in a small skillet and saute the garlic over low heat
  for 3 minutes. Add the rosemary and saute for 30 seconds more.
  
  Meanwhile, combine the flours in a heap on a pastry board. Make a
  well in the center and add the eggs, salt, and pepper. Pour the
  garlic, rosemary and oil into the well. Proceed making the pasta
  according to the directions in your pasta machine book.
  
  When the pasta sheet is ready for cutting, run it through the
  widest cutting blades.
  
  To make the pesto: Place all ingredients (parsley through garlic)
  in the bowl of a food processor and process until smooth. Place in a
  large pasta bowl.
  
  Cook the pasta for 5 minutes in boiling salted water, drain, and
  place in bowl with the pesto. Toss until all the strands are well
  coated, sprinkle with additional cheese, and serve immediately.
  
  VARIATIONs: Pasta machines only allow two basic variations with
  respect noodle width (although extra rollers can be purchased that
  create anything from angel hair to pappardelle. For additional
  variety lay the final sheet on a floured board and cut into creative
  shapes squares, rectangles, hearts, diamonds.
  
  MAKE AHEAD: The pasta can be made up to 1 day in advance and
  refrigerated or frozen.
  
  "Tagliatelle di Ceci con Pesto di Prezzemolo," from SOLO VERDURA, by
  Anne Bianchi

  From: Kitpath
 
MMMMM

Cheers

Jim


... Oversauced pasta is soup; it should be dressed, not drowned

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