Pasta e ceci #pastaececi #pasta #food #italy #cooking #pastarecipe #cook #chef #yummy #vegetarian

Pasta e ceci
Mama’s pasta e ceci is more than just a dish, it’s a cherished family tradition from our Calabrian roots. The tender chickpeas and perfectly al dente pasta come together in a savory broth that has been lovingly prepared, just like Nonna used to make. Every spoonful brings a sense of home, a connection to our heritage, and the comfort that only a meal crafted with care and tradition can provide.
Has this dish been a part of your family’s traditions, too? It would be great to hear if it’s something you’ve made before, or if you might be inspired to try making it yourself! ☺️🤗

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Ingredients:
1lb dry chick peas or (28oz can)
1/2 cooking onion
1/2 teaspoon of dry oregano
1 cup marinara sauce

Fettuccine pasta:
3 cups 00 flour
1 pinch salt
4 oz water
Combine ingredients well in mixer and let rest for 15 min. Put it through pasta maker starting with a thicker setting and gradually make your way to #6. See video for instructions. Let pasta sit and dry until chick peas are ready.

Instructions for chick pea:
Soak in water over night
In the morning rinse and cover them well with water. Add two bay leaves, a pinch of salt and let simmer. Add water if you need to. Approximately 1.5 hours.
When chicken peas are ready prepare a large pot with salted water for your fresh pasta.
Cool fettuccine for two minutes, and drain. Keep some pasta water for later. Add your chick peas and add 1 cup of marinara sauce, oregano and salt and pepper to taste. Add chili flakes if you’d like. Enjoy!