Homemade Maltagliati Pasta with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian pasta and chickpea soup from Emilia-Romagna featuring maltagliati—irregularly shaped homemade pasta—simmered in vegetable broth with rosemary and aromatics. Comforting and hearty for cold winter evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 100 g "00" flour (- ¾ cup)
- 100 g semolina (- ¾ cup)
- 2 eggs (- large size, each weighing approximately 70 g (2.5 oz). Homemade pasta typically uses 1 egg per 100 g of flour.))
- 700 g chickpeas (- 1.5 pound, cooked. Or about 300 g dried chickpeas, or 2 cans of chickpeas, rinsed and drained)
- 1 liter vegetable broth (- 4 cups)
- 1 carrot
- 1 celery rib
- ½ onion
- 1 sprig of rosemary
- 5 tablespoons olive oil (- extra virgin)
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 954mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 130mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.