RomanItalian
Pasta and Chickpeas
by Chef in Camicia · 306K subscribers on YouTube
A classic Italian pasta and chickpeas dish enhanced with a homemade spicy chili oil, fresh pasta and a flavorful soffritto of sage, rosemary, garlic and onion. Two serving options: traditional with black pepper or with the aromatic spicy oil.
- Servings
- 2
- Difficulty
- medium
Ingredients
14 items- Dried ChickpeasSoaked overnight
- WaterFor cooking chickpeas
- 2 pcsBay LeavesBay leaves
- 1/2 tspBaking Soda(optional) — Optional, to keep chickpeas tender
- 200 gFlourFor fresh pasta, two servings
- 2 pcsEggFor fresh pasta
- Onionone small onion, finely chopped
- Garlic1 clove, finely chopped
- Sagea few leaves, finely chopped
- Rosemarya sprig, leaves only, finely chopped
- Extra Virgin Olive OilFor soffritto and for spicy oil
- Dried Chili FlakesDried chili flakes, to taste
- Fresh Chili Pepper1 fresh chili, sliced
- Black Pepper(optional) — For traditional version, freshly ground
Method
- Soak dried chickpeas in water overnight.
- Drain and cook the chickpeas in fresh water with two bay leaves and optional ½ teaspoon baking soda for 1.5–2 hours until tender. Reserve the cooking water.
- For the fresh pasta: mix 200 g flour and 2 eggs. Knead for 10 minutes until smooth and elastic. Let rest for 30 minutes.
- Finely chop sage, rosemary, garlic and onion.
- In a pan, sauté the chopped herbs and onion in a little olive oil to make the soffritto.
- For the spicy chili oil: heat olive oil to 150–160 °C, add dried chili flakes and fresh chili. Let infuse for a few seconds, then remove from heat.
- Roll out the rested pasta dough and cut into irregular maltagliati shapes.
- Cook the maltagliati in boiling salted water until al dente.
- Combine the cooked pasta with the chickpeas and soffritto. Add some of the reserved chickpea cooking water to adjust the consistency.
- Serve the pasta and chickpeas with a drizzle of the spicy chili oil, or for a traditional version, with freshly ground black pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
