Ciceri e Tria

Method

1. Soak the dried chickpeas in water for 12 hours. Cook them in plenty of water with a garlic clove over medium-low heat for about 1.5 hours. Add salt 30 minutes before they are done.
2. Peel and dice carrot, celery, and onion. Sauté them in extra virgin olive oil in a pot with a clove of garlic.
3. Add the cooked chickpeas, some of their cooking water, a bay leaf, rosemary, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30 minutes.
4. Meanwhile, prepare the pasta dough: mix equal parts all-purpose flour and semolina flour. Add warm water (little by little) and a drizzle of olive oil. Knead until smooth. Let rest for 30 minutes.
5. After resting, roll out the dough on a floured surface. Fold it several times, adding flour between folds, then cut into strips about 1 cm wide.
6. Heat extra virgin olive oil in a pan to 335°F (170°C). Fry half of the pasta strips until golden and crispy. Drain on paper towels.
7. Boil the remaining pasta strips in salted water until al dente. Drain.
8. Remove the rosemary sprig from the chickpea mixture. Optionally blend some of the chickpeas to thicken the soup. Adjust with more liquid if needed.
9. Add the boiled pasta to the chickpea soup and stir. Serve topped with the fried pasta. Sprinkle with chili pepper if desired.