Chickpea soup with homemade maltagliati pasta Class

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Beans are a regular part of my family’s weekly meals and on my kitchen countertop it’s quite typical to find a pot of soaking dried chickpeas before going to bed. The next day, they will find a new life in something nourishing and comforting. Pasta and ceci is one of our favorite dishes, especially in the cold season when a steaming bowl of creamy chickpeas and pasta soup is perfect to warm your hands and your heart. The creaminess comes from blending some of the chickpeas and by cooking the pasta in the soup.

For pasta, you can choose any kind, but handmade maltagliati (“badly-cut” pasta) is fun and easy to make. You just need a knife to cut irregular rectangles once pasta sheets are rolled out.

Cook with me, and I’ll teach you how to prepare dried beans, the secret of a delicious soup, and how to make the easiest homemade fresh egg pasta from scratch.

Key Ingredients


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The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.

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– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe

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