SAGNE E CECI
Emmer Wheat/ Spelt Pasta soup with chick peas and rosemary
( for 4 people)
PASTA DOUGH:
Ingredients:
* 1 kg Plain Flour/mixed with emmer wheat/spelt flour
* 2 eggs
* 1 small glass of water
* pinch of salt
Preparation:
* Sift flour on the table and make a well in the centre.
* Crack eggs in the centre and with a fork, blend the egg into the flour.
* Knead until dough is smooth and soft.
* Rest the dough for half hour – cover with teatowel/ bowl.
* Pasta Machine: cut a small piece of dough and start putting it through the pasta machine.
* Start on a wide setting eg no 1 and repeat several times, every couple of times reducing the width of the rollers to thin the pasta out.
* Do not go to the very last setting eg No 5 as it will be too thin to handle.
* Cut pasta sheets into suitable lengths and then cut into small strips with a knife.
* Place each lot of cut pasta on a floured board and separate strands to avoid sticking.
SAUCE
* Fry olive oil and 1 onion, add 100 gr pancetta
* Brown the meat and season with salt and pepper
* Add sprig of rosemary.
Preparation:
* Boil pot of salted water.
* Add pasta.
* When the pasta starts to rise after several mins and come to the surface several times ( can taste the pasta to see it cooked), then add the can of drained chick peas to the pasta pot to warm through.
* Drain the pasta ( retain some of the pasta water for the soup).
* Add the pasta and chick peas to the pancetta and onion in a pot and then add back the necessary pasta water to make a soup consistency.
* Season with salt, pepper and chilli (optional).
These information come from AbsolutelyAbruzzo.com 
San Martino organic olive oil IGP 1 lt.Add to Wishlist
