Ciceri e tria (chickpeas and tria pasta)

Name: Ciceri e tria (chickpeas and tria pasta)
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: For the pasta; 1 1/2 cups whole wheat semolina flour (about 200 grams); 1/3 cup plus 1 tablespoon water (about 100 ml); For the sauce; 2 cups cooked chickpeas with a little cooking liquid (about 300 grams); 1 garlic clove; Extra virgin olive oil; Red pepper flakes (to taste); Salt

stefania divittorio @laStefy61

This dish has Arabic origins. The name 'tria' comes from the Arabic word 'ittrya,' meaning fried or dried pasta.

stefania divittorio @laStefy61

This dish has Arabic origins. The name 'tria' comes from the Arabic word 'ittrya,' meaning fried or dried pasta.

Saved

Ingredients

60 minutes

Serves 4 servings

For the pasta
1 1/2 cupswhole wheat semolina flour (about 200 grams)
1/3 cupplus 1 tablespoon water (about 100 ml)
For the sauce
2 cupscooked chickpeas with a little cooking liquid (about 300 grams)
1garlic clove
Extra virgin olive oil
Red pepper flakes (to taste)
Salt

Saved

Steps

60 minutes

1

Mix the semolina flour with the water and knead the dough for 5 minutes. Wrap it in plastic wrap and let it rest for 30 minutes. After resting, roll the dough out into a thin sheet about 1/8 inch (2-3 mm) thick. Cut into strips about 3/4 inch wide and 3-4 inches long (2 cm x 8-10 cm).
2

In a saucepan, preferably aluminum, heat 4 tablespoons of extra virgin olive oil and sauté the garlic clove. You can leave it whole and remove it later or chop it, as you prefer. Once it turns golden, add the chickpeas with a little of their cooking liquid.
3

In a small saucepan, heat plenty of extra virgin olive oil and fry some pieces of the fresh pasta. They will puff up like chips. Set aside.
4

Cook the remaining pasta for 2-3 minutes, drain, and toss with the chickpeas. Add the fried pasta last, saving a few pieces to garnish the dish. Add red pepper flakes if desired.