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Whole Wheat Pasta with Chickpeas: Langanelli con I Ceci (Mario Batali) Recipe

Whole Wheat Pasta with Chickpeas: Langanelli con I Ceci (Mario Batali) Recipe

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Whole Wheat Pasta with Chickpeas: Langanelli con I Ceci (Mario Batali)

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Ingredients:

Serving

3 1/2 cups whole wheat flour
1/2 cup all-purpose flour
4 extra large eggs
1 tbsp plus 2 tbsp extra-virgin olive oil, plus more for drizzling
1 onion, coarsely chopped
1 rib celery, coarsely chopped
1 (16-oz) can chickpeas, rinsed and drained
salt and pepper , to taste

Directions:

Mound the flours in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and 1 tablespoon olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll out to the thinnest setting on a pasta rolling machine and cut into irregular shapes. Set aside.
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat and add the onion and celery. Cook until browned, then add the chickpeas and cook 5 minutes more. Place the mixture in the bowl of a food processor and pulse until pureed. Season with salt and pepper, to taste, and return to the pan to keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the boiling water until tender yet al dente, about 2 minutes. Drain the pasta and add to the chickpea puree. Toss over high heat 1 minute to coat, drizzle with olive oil and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	681.23 Kcal (2852 kJ)
Calories from fat	158.37 Kcal
		% Daily Value*
Total Fat	17.6g	27%
Cholesterol	186mg	62%
Sodium	90.06mg	4%
Potassium	259.57mg	6%
Total Carbs	109.98g	37%
Sugars	1.1g	4%
Dietary Fiber	3.42g	14%
Protein	18.42g	37%
Vitamin C	1.9mg	3%
Iron	9.6mg	53%
Calcium	56.5mg	6%

Amount Per 100 g
Calories	294.66 Kcal (1234 kJ)
Calories from fat	68.5 Kcal
		% Daily Value*
Total Fat	7.61g	27%
Cholesterol	80.45mg	62%
Sodium	38.95mg	4%
Potassium	112.28mg	6%
Total Carbs	47.57g	37%
Sugars	0.48g	4%
Dietary Fiber	1.48g	14%
Protein	7.97g	37%
Vitamin C	0.8mg	3%
Iron	4.2mg	53%
Calcium	24.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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