Homemade Maltagliati Pasta with Chickpeas

Making the Dough

1. Place the flours on a work surface and create a well in the center. Crack the eggs into the well and gradually mix them with the flour to form a rough dough. Knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky, adjusting with water or flour as needed. Shape the dough into a ball, wrap it in cling film, and let it rest for at least 30 minutes at room temperature.

Rolling the Dough

1. Dust the work surface with durum wheat flour. Flatten a portion of dough and pass it through a pasta machine set to the widest setting. Fold the dough, roll it through the machine again, and repeat 3-4 times to develop elasticity. Gradually reduce the machine settings to roll the dough thinner, stopping at the second-to-last setting, which is perfect for maltagliati.

Make Maltagliati

1. From the rolled-out sheets of pasta dough, start by cutting them into long strips, about 2-3 cm (1 inch) wide. Once you have the strips, cut each one into irregular rectangles or diamond shapes. These don’t need to be perfect—the charm of maltagliati lies in their rustic, uneven appearance.
2. To prevent the pieces from sticking together, lightly dust them with some durum wheat flour as you cut. Spread the pieces out in a single layer or place them on a floured tray until you’re ready to cook them. And just like that, your homemade maltagliati are ready to be used!

Make Homemade Maltagliati with Chickpeas Soup

1. Start by finely chopping a carrot, a celery stalk, and an onion to create a flavorful soffritto for the soup. Heat 4-5 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the chopped vegetables and stir well to coat them in the oil. Let the mixture cook gently for a few minutes, stirring occasionally.
2. Once the vegetables are soft and fragrant, add half of the cooked chickpeas to the pan along with a sprig of fresh rosemary. Stir everything together, allowing the chickpeas to absorb the flavors of the sautéed vegetables and rosemary.
3. Next, pour in a ladleful of vegetable broth to keep the mixture moist and start building the soup’s flavor.
4. Take the remaining chickpeas and place them in a blender. Blend them until they form a smooth, creamy purée. If the mixture seems too thick to blend properly, add a small amount of vegetable broth to help achieve the desired consistency.
5. Once the chickpea purée is ready, add it to the saucepan with the sautéed vegetables and whole chickpeas. Season with a pinch of salt and stir well to combine. Let the mixture simmer gently for a few minutes, allowing the flavors to meld.

Cook and Serve

1. Now it’s time to add the maltagliati to the soup. Stir them into the pot, ensuring they are evenly distributed. Cook the maltagliati: for fresh, thin maltagliati, cooking will take around 2 minutes, while store-bought or thicker maltagliati may need up to 5 minutes.
2. Divide the maltagliati and chickpea soup into individual bowls. Drizzle each portion with a little extra virgin olive oil for added richness, and, if you like, sprinkle some freshly ground black pepper on top. Serve the soup piping hot and enjoy this hearty, comforting dish!