Flour from dried ceci—the Italian name for garbanzo beans or chickpeas—is one of a number of bean flours with which one can make pasta. Like the others, this yields a good pasta with a different nuance of flavor—complex, buttery, with a tinge of sweetness from the bean. It’s a great carrier for vegetable, game, or nut sauces.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
Wet
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160.
Suggested Shapes and Sauces
Step 2
Cut the dough into garganelli, tagliatelle, maltagliati, or boccoli.
Step 3
Dress with Sauce of Broccoli di Rape with Ceci and Bacon (page 114).
Ceci Pasta with Hazelnuts
Step 4
Another good pairing of pasta and nuts. Incorporate 1/3 cup of finely chopped hazelnuts into the ceci dough (see box on page 172 for details on incorporating nuts into dough).
Suggested Shapes and Sauces
Step 5
Cut by hand into lacce, and dress with Butter and Fresh Basil Sauce (page 118).
