Ciceri e Tria

Name: Ciceri e Tria
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 300 g semola rimacinata di grano duro; 150 ml lukewarm water; 400 g Cooked chickpeas; 120 ml Extra virgin olive oil; 2 cloves Garlic; 1 sprig Fresh rosemary; 5 g Fine sea salt; 2 g Black pepper

A comforting Salento speciality of tender chickpeas and fresh durum wheat pasta, combining boiled ribbons with crisp fried pasta.

🇮🇹Italy· Apulia

Prep: 30 min
Cook: 45 min
Total: 75 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

300 g semola rimacinata di grano duro — fine durum wheat semolina flour
150 ml lukewarm water — for pasta dough
400 g Cooked chickpeas — with their cooking broth reserved
120 ml Extra virgin olive oil — for frying and finishing
2 cloves Garlic — peeled and lightly crushed
1 sprig Fresh rosemary — whole
5 g Fine sea salt — to taste
2 g Black pepper — freshly cracked

Equipment

•Rolling pin
•Heavy-bottomed pot
•Frying pan
•Slotted spoon
•Pasta cutter or knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 20 g
carbs: 74 g
fibre: 7 g
protein: 16 g
calories: 540 kcal

Instructions

1
Knead the semola rimacinata and lukewarm water together on a clean worktop until a smooth, pliable dough forms.
2
Cover the dough with an upturned bowl and rest it at room temperature for twenty minutes.
3
Roll out the dough using a rolling pin until it is approximately two millimetres thick.
4
Cut the sheet into wide ribbons about one and a half centimetres wide and ten centimetres long.
5
Heat eighty millilitres of extra virgin olive oil in a frying pan over medium heat.
6
Fry one third of the raw pasta ribbons until golden and crisp, then drain on kitchen paper.
7
In a wide pot, gently warm the remaining olive oil with the garlic cloves and rosemary sprig until fragrant.
8
Add the cooked chickpeas and three hundred millilitres of chickpea cooking broth to the pot and bring to a simmer.
9
Drop the remaining two thirds of raw pasta into the simmering chickpea broth and cook until al dente.
10
Season the brothy pasta with fine sea salt and remove the rosemary sprig and garlic cloves.
11
Ladle the chickpea and boiled pasta mixture into warm shallow bowls.
12
Scatter the crispy fried pasta ribbons over each portion and finish with freshly cracked black pepper.

Chef's tips

Do not let the fried pasta ribbons become too dark, as semolina dough can turn bitter quickly. Adjust the chickpea liquid to achieve a luscious, semi-soupy consistency rather than a dry pasta dish.

Ingredient substitutions

semola rimacinata di grano duro → commercial dried tagliatelle or mafaldine broken into short lengths
fresh rosemary → one dried bay leaf

Storage

Store leftover boiled pasta and chickpeas in an airtight container in the fridge for up to two days, storing fried pasta separately at room temperature.