A double helping of cavatelli and tagliolini pasta from Calabria! | Pasta Grannies

Ada makes cavatelli with porcini mushrooms, while friend Nunzia makes tagliolini with chickpeas. Both are delicious and an example of how, if you have great ingredients, recipes should be simple. Big thanks to the Centro Sociale Anziani "Don Francesco Leone" of Mormanno, and its President Caterina Regina, for hosting us. For the recipes': Cavatelli dough is 200g semolina flour, 100g 00 flour, 150ml water Mushroom: 3 garlic cloves, sliced, 15g parsley, chopped, 1/2 teaspoon salt, 750g porcini mushrooms, or 750g ordinary mushrooms and a tablespoon of dried porcini, soaked in hot water, then minced. Tagliolini dough is 200g each of semolina and 00 flour, 2 eggs and around 80ml water. 400g cooked chickpeas are fried with garlic, 1 teaspoon oregano, 2 teaspoons of sweet paprika, and you could also add some peperoncino/chilli if you wanted.