A recipe typical of the Salento region.
"Tria" pasta being hand made
100g flour, 200g semolina, 300g chickpeas, a pinch
of bicarbonate of soda, 1 onion, 1 clove of garlic,
a stick of celery, 2 bay leaves, 3 tomatoes (winter
tine tomato's), parsley, olive oil, salt, pepper
Preparation for the 'tria' pasta.
On a wooden pastry board, mix the flour and semolina
into a dough with tepid water which has been slightly
salted. Knead the dough for approximately 10 minutes
until you obtain a smooth and elastic consistency.
Cover this with a damp kitchen towel and allow
to rest for approximately half an hour.
Subsequently, divide the dough into two or four
pieces and with a rolling pin, flatten this dough
into a sheet. Roll this up as you would, a Swiss
roll, so that you can cut it into piece approximately
2-3 millimeters wide, you will obtain 'tagliatelle'
pasta (broad ribbon noodles) when unfolded.
Place the chickpeas in water with a pinch of bicarbonate
of soda for approximately 10 hours, (the tinned
verity may do if you cannot find the dry ingredient)
Rinse the chickpeas and boil them in salted water
over a low heat, covered in an abundance of water
together with the bay leaves, salt to taste, the
celery stick, the onion, halved and the clove
of garlic. Allow all this to boil over a low heat
for approximately 3-4 hours or until the chick
peas are cooked.
When the chickpeas are almost done, fry part of
the 'tria' pasta in hot oil until it turns amber.
Careful not to burn them. The rest can be boiled
in an abundance of salted water. Combine all and
if to your taste, sprinkle with black ground pepper
or crushed dry chili. Sprinkle with chopped parsley
In a pot, fry the onion in some oil until translucent,
add the fried 'tria' pasta and the boiled one
as well into the onion mix, add the chickpea broth.
Mix together and sprinkle with either black ground
pepper or crushed dry chili and add a dusting
of parsley .