STEP 1
With the semolina in a bowl, add the water little by little, mixing it in with a fork.
STEP 2
Knead the mixture until it becomes a smooth elastic dough.
STEP 3
Roll the dough into a ball and let it rest at room temperature for 30 minutes wrapped in clingfilm.
STEP 5
Lagane Pasta with Chickpeas(v)
(recipe adapted from the-pasta-project.com)
PASTA
300g semolina
150ml warm water
SAUCE
2 cloves of garlic, peeled
rosemary leaves
1 chilli pepper, finely chopped
100g cherry tomatoes
100g pasata
1 can chickpeas in water
CUCINA
STEP 6
Heat some olive oil in a large frying pan. and add the garlic cloves, chilli and rosemary. Cook until the garlic begins to brown.
STEP 7
Add the tomatoes and a pinch of salt and cook until the tomatoes become soft. Then add the pasata to the pan.
STEP 9
Cook the pasta al dente, drain it and add it to the chickpeas and tomato. Mix everything together well and serve with grated grana and black pepper.
INGREDIENTS:
STEP 4
Using a rolling pin, roll out the pasta dough to a 2mm thickness, trying to keep it to a rectangular shape.
STEP 8
Remove the garlic cloves from the sauce, and add the can of chickpeas to the sauce. Stir well and cook for a further 5 minutes (until the chickpeas are soft).
Cut the pasta sheet into sections of 2-3cm in width.
Leave the pasta to dry for 20 minutes whilst making the sauce…
MINUTES
60
SERVES
4
(photos by Ally Norris)