How to make pasta with chickpeas and saffron! | Pasta Grannies

Is saffron a spice you use? It turns humble ingredients into something special. Alerminda and best friend Rosella explain how to prepare the saffron then use it with sagnarelle - and gnocchetti - pasta with chickpeas. They live in Navelli, and October is the saffron harvest, so if you'd like some fresh, hurry along to Abruzzo! Thank you to everyone in Navelli who helped us; here are two websites if you would like further information: https://www.zafferanoaltopianonavelli... and http://www.papaolizafferano.com
For the recipe, halve the quantities of the pasta dough: 250g 0 flour, 250g semola rimacinata, 2 eggs plus around 120ml of water. Or omit the eggs and use 250ml water.
For the chickpeas: 500g cooked chickpeas (good quality tinned /jarred ones will also work here). A tomato sauce made with an onion, celery stick, carrot, garlic clove, rosemary and either 750g or so of fresh tomatoes, or a bottle of passata. The parmesan rind is optional.
to serve: a pinch of saffron threads, soaked in a little pasta water. PS please don't think more is better - too generous a quantity, and the flavour tips over into an iodine taste.


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