Ceci Bean Pasta with Rosemary Recipe


ingredients (for Italian chickpea pasta):

2 tablespoons fresh rosemary leaves

3 medium-sized hard-neck garlic cloves - peeled

5 tablespoons olive oil

2-1/4 cups unbleached all-purpose flour

1/2 cup ceci bean flour

3 extra large eggs

1 teaspoon fine sea salt

freshly ground tellicherry pepper to taste

ingredients (for sauce):

6 ounces pancetta or prosciutto, in 1 piece

6 tablespoons olive oil


Ceci Bean Pasta with Rosemary Recipe

Chickpea (ceci bean) pasta uses a combination of chickpea flour and wheat flour. Although the pasta needs the wheat flour and gluten to hold it together, the chickpea flour dominates the flavor, and mixes well with the rosemary and garlic.

Recipe adapted from Bugialli on Pasta by Giuliano Bugialli (Simon & Schuster, 1988)


1. To prepare the pasta, finely chop the rosemary leaves and garlic together on a board.

2. Transfer to a small glass bowl, add the oil, and mix very well.

3. Make a mound of the all-purpose flour. Shape a well in the center and place the chopped mixture in the well along with the chickpea flour, eggs, salt and pepper.

4. Combine the ingredients and knead well.

5. Immediately stretch the dough less than 1/16 inch thick - on the pasta machine take to the last setting.

6. Cut into tagliatelle.

7. To prepare sauce, cut the pancetta or prosciutto into cubes less than 1/2 inch thick.

8. Place the oil and pancetta in a small saucepan over medium heat and saute until meat is crisp, about 15 minutes. Set aside.

9. Bring a large pot of cold water to a boil.

10. When the water reaches a boil, add course salt, then add the pasta. Stir and cook the pasta for 40 seconds to 1 minute depending on dryness.

11. Drain and transfer pasta to a large, warmed serving platter, pour the sauce over, mix gently but very well, and serve immediately.

Chickpea Pasta with Rosemary serves 6