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Pasta e ceci

Pasta e Ceci always takes me back to childhood 🏡 big family parties filled with cousins, laughter, and the clinking of plates. Mama would soak the chickpeas overnight, then let them simmer all day until tender, filling the kitchen with that warm, nutty aroma. By dinner, the table overflowed with bowls of fresh pasta tangled with chickpeas, marinara, and oregano. Humble ingredients turned into magic ✨. Creamy, hearty, and full of comfort with every spoonful 🍲. And for the perfect finish? Pair it with a chilled glass of @gratsiwine rosé 🍷 refreshing, simple, and just right alongside this timeless dish.

Ingredients
• 1 lb dried chickpeas (or 28 oz can, drained)
• ½ onion
• 2 bay leaves
• 2 cups all-purpose flour
• 5 oz water
• 1 cup marinara sauce
• ½ tsp dried oregano
• Salt, pepper, chili flakes (optional)

Method
Soak chickpeas overnight, then simmer with onion, bay leaves, and salt until tender (about 1 ½ hours). For the pasta, mix flour, water, and salt into a smooth dough, rest 15 minutes, then roll and cut into fettuccine. Boil in salted water for 2 minutes, reserving some pasta water. In a pan, combine chickpeas, marinara, and oregano. Toss with pasta, loosening with pasta water as needed. Season to taste, finish with olive oil, and serve hot.

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