Ciceri e Tria

250 grams semolina flour
½ cup warm water
½ teaspoon sea salt

Dissolve salt in water. Combine with flour and knead until smooth. Wrap in plastic and let rest for 30 minutes.

Flatten dough on floured surface and roll to thickness of 1mm (or roll dough on pasta rollers, #5 setting). Cut into strips ½ inch to ¾ inch wide, and let dry on rack.

Cut strips into lengths around 3 to 4 inches long. Cook about half of the tria in salted boiling water, drain, and set aside. Fry the rest in olive oil over medium heat, and set aside.

200 grams dried chickpeas (cooked in pressure cooker until mostly done)
1 stalk celery, sliced
1 carrot, sliced
1 bay leaf
1 clove garlic, minced
1 small onion, chopped
2 tomatoes, in pieces
sea salt to taste

Combine ingredients in pot with water to cover, and simmer until chickpeas are very soft and liquid is thick. Add cooked pasta, about half of fried pasta, and olive oil from frying. Stir to combine, and serve in bowls, garnished with remaining fried pasta and freshly ground pepper.

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