Homemade Maltagliati Pasta with Chickpeas

Method11 steps · about 1 hr 45 min

1. 1

   Step 1: Mound both measured flours together and make a well in the centre. Crack both large eggs (2 large) into it and mix gradually into a rough dough. Knead for about ten minutes until smooth, elastic and no longer sticky, adding only a little of the separate extra water or flour if needed. Form a ball, wrap and rest at room temperature for at least thirty minutes before rolling.

   Rest wrapped pasta dough after its 10-minute kneading · 30 minUses 100 g "00" flour (- ¾ cup) · 100 g semolina (- ¾ cup) · 2 large whole eggs, approximately 70 g each as described by the author · A little water only if the pasta dough needs moistening · A little extra 00 flour only if the pasta dough is too sticky

   
2. 2

   Step 2: Lightly dust the surface with extra durum wheat flour. Divide the rested dough into manageable portions and keep those not being rolled covered. Flatten each portion, pass through a pasta machine’s widest setting, fold and repeat three or four times. Gradually reduce the thickness, stopping at the second-to-last setting.

   Uses All dough after its thirty-minute rest · A little extra durum flour for the rolling surface

   
3. 3

   Step 3: Cut all the rolled sheets into strips two to three centimetres wide, then into irregular rectangles or diamonds.

   Uses All prepared pasta sheets

   
4. 4

   Step 4: Lightly dust the cut maltagliati with the extra durum flour and spread in a single layer on a floured tray until ready to cook.

   Uses All cut pasta pieces · A little more extra durum flour for cut pasta and tray

   
5. 5

   Step 5: Peel and finely chop the carrot (1) and half onion; wash and finely chop the celery stalk (1). Heat all five tablespoons soffritto olive oil in a large saucepan and gently cook all the prepared vegetables for a few minutes until softened and fragrant.

   Uses 1 carrot · 1 celery stalk · ½ onion · 5 tbsp extra virgin olive oil for the soffritto

6. 6

   Step 6: Stir 350 g, half the measured cooked chickpeas, into the softened vegetables with the washed rosemary (1 sprig) sprig.

   Uses All prepared vegetable base · Half the measured cooked chickpeas: 350 g · 1 sprig of rosemary

   
7. 7

   Step 7: Pour one ladleful from the measured vegetable broth supply into the whole-chickpea saucepan, keeping the remaining measured broth for the puree and soup consistency.

   Uses All assembled saucepan contents · One ladle from the measured 1 litre broth supply

8. 8

   Step 8: Blend the remaining 350 g cooked chickpeas into a smooth puree. If too thick to blend, add only a little broth from the same measured supply.

   Uses Remaining half: 350 g cooked chickpeas · A little broth from the same measured supply if needed for blending

9. 9

   Step 9: Stir all the prepared chickpea puree into the whole-chickpea saucepan with salt to taste. Add enough of the remaining measured vegetable broth to make a soupy base and simmer gently for a few minutes, keeping any unused broth for adjusting the soup during pasta cooking.

   Uses All prepared saucepan contents · All prepared puree · salt (- to taste) · Remaining broth from the measured 1 litre supply, added as needed

10. 10

    Step 10: Bring the prepared soup to a gentle boil, add all the fresh maltagliati and stir to separate the pieces. Cook for about two minutes for thin fresh pasta, or up to five minutes if thicker, until tender with no raw dough. Add another ladle from any measured broth still held aside only if needed for the desired soup consistency.

    Cook fresh maltagliati in chickpea soup until tender · 5 minUses All prepared soup base · All homemade fresh pasta pieces · Any broth still left from the measured supply, only if needed

11. 11

    Step 11: Turn off the heat and let the soup settle for a few minutes. Remove the woody rosemary stem, divide into four bowls and finish each with a little separate finishing olive oil and optional ground black pepper. Serve hot.

    Uses All finished soup · A little additional extra virgin olive oil to finish the soup · black pepper (- to taste)