To prepare the tagliatelle: put the semolina flour in a bowl with a pinch of salt; pour in the water, a little at a time, stirring until the mixture becomes fairly compact. Transfer it onto your work surface, sprinkled with a handful of flour, and knead with your hands until you have a smooth and homogeneous ball of dough. Wrap it in cling film and leave it to rest for about an hour. Repeat the same procedure using the emmer flour. After the dough has “rested”, roll out the first sheet of pasta with a rolling pin, or with a pasta-making machine, until it’s approximately 2 mm thick, always using a little flour so that it doesn’t stick to anything. Try to give the sheet an oval shape – to make things easier, you can divide the ball of dough in half and roll out two sheets. When you have rolled out the first sheet, fold it in over itself several times starting from the two longer edges, and then cut it into strips about 1 cm wide using a sharp knife. Sprinkle with a little durum wheat semolina, form little “nests” and arrange them on a cotton tea towel. Roll out the other dough into a sheet and prepare the emmer tagliatelle following exactly the same procedure.
For the sauce: boil the broad beans in salted water for 5 minutes, then strain them and set aside. Clean the onion, slice it thinly and sauté it in a large heavy-bottomed frying pan (big enough to also contain the pasta) with the olive oil, broad beans and chopped chilli pepper. When the onion has become translucent, add the ham and rigatino cut into thin strips; stir and leave to cook for a few minutes.
Cook the 2 types of tagliatelle together in boiling, salted water, strain when “al dente” (setting aside some of the cooking water) and toss them in the pan with the sauce and plenty of grated pecorino; if the pasta seems too dry, add a little of the cooking water. Sprinkle the tagliatelle with some freshly ground pepper and serve them straight away, piping hot. Buon appetito!