LAGANE PASTA AND CHICKPEAS

(Serves: 4)

LAGANE FRESH PASTA:

• 400 grams durum wheat semolina
• 1 cup luke warm water
• ½ teaspoon salt

Combine flour and salt, add water a few teaspoons at a time, working it into the flour until the dough becomes smooth and elastic.
Roll out the dough and cut into thin strips about 1 cm each, allow to dry for a little while and cook three quarters of them in boiling water.
Fry the remaining fresh pasta until golden in extra virgin olive oil from Puglia.

CHICKPEAS:

• 300 g chickpeas
• 1 stick of celery
• 2-3 bay leaves
• 3 ripe tomatoes
• 1 onion,
• 2 tablespoons of extra virgin olive oil from Puglia to dress the legumes and to fry the fresh pasta,
• black pepper and salt to taste.

After having soaked them overnight, cook the chickpeas in salted water with onion and bay leaves.
Halfway through cooking add garlic, celery, carrots and ripe tomatoes peeled apart and fried in extra virgin olive oil from Puglia.
Let the chickpeas cook over low heat without haste.
Mix the fried pasta with the one cooked in water, add the ckickpeas, and dress with oil.
Sprinkle with freshly ground pepper.

WINE – Antilupo red wine I.G.T. Salento pairs very well with a dish like this. Its olfactory flavor intensity is enhanced by pasta fried in extra virgin olive oil and black pepper.