Difficulty

time

30'

CICIRI E TRIA

Pasta and soups

INGREDIENTS:
- 500 g of flour;
- water.
or
- 500 g of housemade pasta;

- 300 g of chickpeas;
- 1 leaf of laurel;
- 1 carrot;
- 1 celery;
- 1 onion;
- 3-4 little tomatoes;
- 1 small bundle of parsley;
- Extra-virgin olive oil;
- salt and pepper.

PREPARATION:
To prepare the pasta, put the flour on the plan, add water as much as it is possibile to absorb, a pinch of salt and work it until you get a soft and elastic pasta. Do one "lacana" (it skims through thin); cut some little strips of 1/2 cm and leave to dry them on a dishcloth, sprinkled of flour. Start cooking the chickpeas, preferably in a "pignata" (terracotta pot), covered with water, after having them kept in water and bicarbonate for a whole night. Strain them at the first boiling, add warm water, salt, a leaf of laurel. At half cooking, add the carrots, the celery, the onion, the little tomatoes, the minced parsley and leave to cook with slow fire.
Heat a half glass of olive oil in a frying pan and fry one third of the pasta; cook the rest of it in salty hot water. Mix then the boiled pasta, half of that fried one, the chickpeas and season with the fried oil. Remix on hot fire, pour the pasta and chickpeas in a cup, finish up with the remaining fried pasta and a dusting of ground pepper.