Chickpea soup with homemade maltagliati pasta Class
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
- chickpeas
- vegetables and herbs
- cherry tomatoes
- pancetta (optional)
- 00 double zero flour
- fine semolina durum wheat flour
- eggs
FREQUENTLY ASKED QUESTIONS
When does this class take place?
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.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
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Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
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