Homemade Pasta & Chickpeas - Tagliarini e Ceci (e61)

Buon giorno a tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shares her amazing pasta hand rolling technique. Of course, you can always use a pasta maker, but the charm of this episode is seeing how Nonna hand-cuts her tagliarini. Tagliarini is a ribbon pasta, like tagliatelle, but slightly thinner. Incidentally, tagliare is the verb to cut, which is how this pasta takes its name.

Nonna uses a board and rolling pin that her husband (Nonno) made for her about 60 years ago when they first arrived in Canada. Nonna's approach to rolling the dough is quite impressive so do take special note of how she maneuvers the pasta on the rolling pin.

The Dough:
To make the dough, in this episode, she uses an electric mixer to ease the load, since the pasta rolling and cutting takes a fair bit of energy. Dough ingredients - simply two: 255 grams of flour (OO if you have it, otherwise, all purpose flour is fine), and 3 eggs (170 grams). If your eggs are smaller and don't equal 170 grams, top up with some water. Using the paddle, it's an easy one minute: 30 seconds on speed-1 and 30 seconds on speed-2; change the paddle to the dough hook, and it's 1 minute at speed-1 and then 1 minute at speed-2. Super easy! Now your dough can be wrapped in cellophane and rested in the refrigerator half an hour. This yields about half a kilo or a pound of fresh pasta. If you want to see Nonna create the dough without the mixer, see Episode 13.

The Sauce
While the dough is resting, Nonna Mia chops up an onion, 4 garlic and 6 roma tomatoes. She sautés the onion and garlic in EVOO about 5 minutes, then adds in the tomatoes and stews for about 10 minutes. She then adds in a cup of her own passata, but you can of course use passata (puree) purchased at the grocery store. Nonna likes the blend of using passata and tomatoes for the texture of using chopped tomatoes. She lets that simmer another 5 minutes or so, and then adds a 540 ml can of chickpeas. If you prefer to soak and boil yours, all the better. She lets the chickpeas simmer for about 15 minutes, adding some fresh basil.

Observe Nonna's techniques for extending the dough to its desired thickness. It's an art. Of course you can use your pasta machine; the option is yours.

Fresh pasta cooks up quickly - just a few of minutes in boiling water does the trick. You will note that the noodles float to the top. Drain the water, reserving some for the sauce. Nonna adds the pasta into the sauce and lets it simmer a few more minutes. You add back in the pasta water to suit your desired consistency. Ensure seasoned. Top with heaps of grated parmigiana Reggiano and enjoy this lovely vegetarian and super-healthy dish!

Pasta e ceci, like many dishes on Nonna's channel, is a classic 'cucina povera' dish - economical to make, but delicious! It is also referred to as la lagana e ceci, and it can be prepared with variations. For example, it can be done without the tomato, or you could add in pancetta. The level of liquid is as desired, so the pasta water helps you adjust to the level you would like.

Buon Appetito!

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Видео Homemade Pasta & Chickpeas - Tagliarini e Ceci (e61) канала Nonna Mia!