Ceci secchi con tagliatelle o senza

Dried chickpeas with or without noodles

- chickpeas: 300 g
- tagliatelle or tagliolini: 200 g
- oil, salt, parsley
- black pepper to taste

Soak the chickpeas the night before with three pinches of salt; wash them carefully the next morning and put them in a pot, well covered with water. In the meantime, prepare the tagliatelle: make a well in the flour and knead it with water; roll out a fairly thin sheet and cut it into strips. When the chickpeas are cooked, add the tagliatelle and cook for a few minutes. Season generously with olive oil and a sprinkling of freshly ground black pepper.
Serve hot.
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