Taccozze con Ceci
Taccozze con ceci, also known locally as tacconelle con ceci, is a rustic Molisano dish of handmade pasta diamonds simmered with tender chickpeas, garlic, and rosemary.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Large heavy-bottomed pot
- •Rolling pin
- •Pastry wheel or sharp knife
- •Wooden board
- •Immersion blender or potato masher
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 14 g
- carbs
- 74 g
- fibre
- 9 g
- protein
- 16 g
- calories
- 485 kcal
Instructions
- 1
Tip the semolina onto a clean wooden board and make a well in the centre.
- 2
Pour the lukewarm water into the well gradually, drawing the flour in with a fork.
- 3
Knead firmly by hand for ten minutes until the dough becomes smooth and elastic.
- 4
Wrap the dough tightly in a cloth and let it rest at room temperature for thirty minutes.
- 5
Heat thirty millilitres of olive oil in a heavy pot with the garlic, chilli, and rosemary sprig.
- 6
Fry gently over medium-low heat for two minutes until the garlic is golden and fragrant.
- 7
Add the cooked chickpeas along with two hundred millilitres of their liquor and a pinch of salt.
- 8
Simmer for fifteen minutes, then crush one third of the chickpeas to create a creamy base.
- 9
Roll the pasta dough on a floured surface to a thickness of two millimetres.
- 10
Cut the rolled sheet into rough diamond shapes, about three centimetres wide, using a knife.
- 11
Drop the taccozze directly into the gently bubbling chickpea pot, adding extra warm broth if too thick.
- 12
Cook for four to five minutes until tender, then drizzle with remaining olive oil and serve immediately.
Chef's tips
Do not roll the taccozze dough too thinly; they should retain a firm, rustic bite. Blending or mashing a portion of the chickpeas creates the classic velvety sauce without needing any cream or butter.
Ingredient substitutions
- durum wheat semolina flour → standard plain unbleached flour, though the pasta will have less chew
- fresh rosemary → a fresh bay leaf or a pinch of wild oregano
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan over low heat, stirring in a splash of warm water to loosen the sauce.
Common mistakes to avoid
- •Drying out the chickpea base completely before adding the pasta; it should remain loose and saucy.
- •Overcooking the fresh taccozze pasta diamonds until they lose their distinct shape.
Serving suggestions
Cooked Taccozze con Ceci?
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