Ciceri e Tria

Method

1. Prepare the soffritto: peel and dice one carrot, one celery stalk (remove strings), one fresh spring onion, and a few cloves of fresh garlic. Add a bay leaf and a sprig of rosemary. Sauté everything in plenty of Apulian extra virgin olive oil, adding a little water to prevent burning.
2. For the pasta: mix 150 g of tipo 00 flour and 150 g of semolina flour. Add a pinch of salt, a drizzle of extra virgin olive oil, and lukewarm water as needed. Knead by hand until smooth. Let rest for about 30 minutes.
3. Meanwhile, take a portion of the cooked chickpeas and blend them with a little water to obtain a cream. Set the whole chickpeas aside.
4. After resting, roll out the dough with a rolling pin to a medium-thin thickness. Cut the dough into strips similar to fettuccine.
5. Bring a pot of salted water to a boil. Cook the pasta until it floats, then drain and transfer it to the pan with the soffritto and chickpeas. Add the chickpea cream, stir, and let it absorb the flavors. Season with salt and pepper or chili.
6. Reserve some raw pasta. In a separate pan, heat plenty of extra virgin olive oil and fry the raw pasta until crispy and golden.
7. Serve the chickpea and pasta soup with the crispy pasta on top, a drizzle of extra virgin olive oil, and some fresh rosemary leaves.