Mini Tagliatelle and Chickpeas Cooking Recipe, Ingredients, Cooking Method

Mini Tagliatelle and Chickpeas Cooking Recipe, Ingredients, Cooking Method

This is a traditional dish from Salento.

Serves 4

Preparation time: 40 minutes
Soaking time: 8 hours minimum
Cooking time: 2 hours 20 minutes

Ingredients

  • 1 ½ cups (10 oz./300 g) dried chickpeas
  • 1 clove garlic
  • 1 onion
  • 3 cherry tomatoes
  • 2 bay leaves

Pasta dough

  • 2 ½ cups (9 oz./250 g) durum
  • wheat semolina flour
  • Salt

 

  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper

Mini Tagliatelle and Chickpeas Cooking Recipe, Ingredients, Cooking Method 1

Cooking Method

Prepare the chickpeas.

  • Put the chickpeas in a large container of salted water and leave to soak for at least 8 hours.
  • Drain them and cook in 4 cups (1 liter) of fresh waterfor 1 hour, then add the finely chopped garlic and onion, the halved cherry tomatoes, and the bay leaves.
  • Leave the soup to simmer for 1 more hour or until the chickpeas are soft.

Make the pasta.

  • Meanwhile, mix the flour with half a glass of water and a pinch of salt, and knead until you have an elastic dough.
  • Spread or roll it out into a thin sheet and cut it into tagliatelle approximately 2 in. (5 to 6 cm) long (tria).
  • Bring a saucepan of salted water to a boil and cook the pasta, then drain and mix with the cooked chickpeas.
  • The result will be quite dense.

Assemble the dish.

  • With a skimmer, remove a portion of pasta and a portion of chickpeas.
  • Drain well, then fry them in a skillet in 2 tablespoons of olive oil.
  • Once they are crispy, add them back to the pan of chickpeas and pasta.
  • Season with salt and pepper and serve with the remaining olive oil.

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