Pasta Croccante e Liscia con i Ceci (Ciceri e Tria)

Name: Pasta Croccante e Liscia con i Ceci (Ciceri e Tria)
Yield: serves 4
Ingredients: 8 ounces dried chickpeas; 2 tablespoons coarse sea salt, plus additional as needed; 1 large branch of rosemary; 1 large bay leaf; 3 fat cloves garlic, unpeeled and crushed; 10 ounces freshly made pasta all’ uovo, egg pasta, cut into 1-inch ribbons (or use a batch of just-made mugnaia (see page 38); 1/2 cup extra-virgin olive oil; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 3 fat cloves garlic, peeled and crushed; 1/2 cup blanched almonds, toasted and coarsely chopped

January 24, 2012

Made from handmade whole wheat or egg pasta cut into wide ribbons—half of which are sautéed until golden in garlic and chile-scented oil then, along with the poached pasta, tossed with roasted almonds and chickpeas softened in a rosemary, garlic, and bay-scented bath. It is a beauty, the crisp, garlic-scented pasta against the soft, delicate ribbons of it with the mealy, nutty little chickpeas and the bitter almonds stitching them together into a plateful of fantasy conjured from homey stuffs.

Recipe notes

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