Name: Ciceri e tria
Prep time: 45 min
Cook time: 135 min
Total time: 900 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Chickpeas (For the chickpeas. Soak for 12 hours, then drain and rinse.); 4,160 ml Water (2,000 ml for soaking (discarded), 2,000 ml for cooking and 160 ml for the dough. Follow the steps for each use.); 120 g Yellow onion (For the chickpeas. Peeled and finely chopped.); 1 piece Garlic (For the chickpeas. Peeled and lightly crushed.); 50 g Celery (For the chickpeas. Finely chopped.); 1 piece Bay leaf (For the chickpeas. Remove before serving.); 50 g Cherry tomatoes (For the chickpeas. Chopped.); 215 g Semola rimacinata (200 g for the dough; reserve 15 g for dusting, using only as needed.); 100 g Tipo 00 flour (For the dough. For the pasta.); 300 ml Extra-virgin olive oil (For cooking and frying. 20 ml for the chickpeas and about 280 ml for shallow-frying; do not pour the leftover frying oil into the dish.); Salt (To taste, for the chickpeas and dough.); Black pepper (Freshly ground, to finish.)

Start the chickpeas the night before. Cut short ribbons and weigh out a third for frying; their golden edges give the dish its contrast.

Make ahead The total includes a 12-hour chickpea soak. The dough’s 30-minute rest fits into the chickpeas’ simmering time. Older chickpeas may need longer; wait until they are tender before adding pasta.

By Italia Magnifica · Updated October 2026

Prep: 45 min
Cook: 2 hr 15 min
Rest: 12 hr
Serves: 4
Difficulty: Medium

Ciceri e tria

Prep 45 min · Cook 2 hr 15 min · Rest 12 hr · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

300 g10½ oz
ChickpeasFor the chickpeas. Soak for 12 hours, then drain and rinse.For the chickpeas. Soak for 12 hours, then drain and rinse.
4,160 ml17½ cups
Water2,000 ml for soaking (discarded), 2,000 ml for cooking and 160 ml for the dough. Follow the steps for each use.⅓ tsp for soaking (discarded), ⅓ tsp for cooking and ⅔ cup for the dough. Follow the steps for each use.
120 g4 oz
Yellow onionFor the chickpeas. Peeled and finely chopped.For the chickpeas. Peeled and finely chopped.
1 piece1 piece
GarlicFor the chickpeas. Peeled and lightly crushed.For the chickpeas. Peeled and lightly crushed.
50 g1¾ oz
CeleryFor the chickpeas. Finely chopped.For the chickpeas. Finely chopped.
1 piece1 piece
Bay leafFor the chickpeas. Remove before serving.For the chickpeas. Remove before serving.
50 g1¾ oz
Cherry tomatoesFor the chickpeas. Chopped.For the chickpeas. Chopped.
215 g1¼ cups
Semola rimacinata200 g for the dough; reserve 15 g for dusting, using only as needed.7 oz for the dough; reserve ½ oz for dusting, using only as needed.
100 g¾ cup
Tipo 00 flourFor the dough. For the pasta.For the dough. For the pasta.
300 ml1¼ cups
Extra-virgin olive oilFor cooking and frying. 20 ml for the chickpeas and about 280 ml for shallow-frying; do not pour the leftover frying oil into the dish.For cooking and frying. 1¼ tbsp for the chickpeas and about 1¼ cups for shallow-frying; do not pour the leftover frying oil into the dish.
SaltTo taste, for the chickpeas and dough.To taste, for the chickpeas and dough.
Black pepperFreshly ground, to finish.Freshly ground, to finish.

Method

Cover the dried chickpeas with the soaking water and leave for 12 hours. Drain and rinse them.Cover the dried chickpeas with the soaking water and leave for 12 hours. Drain and rinse them.
Put the chickpeas in a large saucepan with the onion, garlic, celery, bay leaf, tomatoes, 20 ml olive oil and the 2 liters cooking water. Bring to a boil, skim any foam, then partly cover and simmer gently for about 1½–2 hours, until the chickpeas are tender through the center. Add hot water if needed to keep them covered. Season with salt near the end.Put the chickpeas in a large saucepan with the onion, garlic, celery, bay leaf, tomatoes, 1¼ tbsp olive oil and the 8½ cups cooking water. Bring to a boil, skim any foam, then partly cover and simmer gently for about 1½–2 hours, until the chickpeas are tender through the center. Add hot water if needed to keep them covered. Season with salt near the end.
While the chickpeas cook, mix the 200 g semolina and 100 g flour with a pinch of salt. Gradually add the 160 ml lukewarm water, mixing until a firm dough forms. Knead for 8–10 minutes until smooth. Cover and rest for 30 minutes. Add the last drops of water only if the dough still has dry patches.While the chickpeas cook, mix the 7 oz semolina and 3½ oz flour with a pinch of salt. Gradually add the ⅔ cup lukewarm water, mixing until a firm dough forms. Knead for 8–10 minutes until smooth. Cover and rest for 30 minutes. Add the last drops of water only if the dough still has dry patches.
Roll the dough to about 2 mm thick. Cut ribbons about 1 cm wide and 5–6 cm long. Dust lightly with the working semolina to prevent sticking, then shake off loose flour. Weigh the pasta and set one-third aside for frying; keep the other two-thirds separate.Roll the dough to about 2 mm thick. Cut ribbons about ½ in wide and 2–2¼ in long. Dust lightly with the working semolina to prevent sticking, then shake off loose flour. Weigh the pasta and set one-third aside for frying; keep the other two-thirds separate.
Heat the remaining olive oil in a small frying pan to about 170°C. Fry the reserved third of the ribbons in small batches for about 1–2 minutes, turning them until golden and crisp. Lift out onto absorbent paper. Keep them separate from the broth for now.Heat the remaining olive oil in a small frying pan to about 350°F. Fry the reserved third of the ribbons in small batches for about 1–2 minutes, turning them until golden and crisp. Lift out onto absorbent paper. Keep them separate from the broth for now.
Remove the bay leaf and garlic from the chickpeas. Lift the chickpeas and vegetables into a bowl with a slotted spoon, leaving their cooking liquid in the pan. You need about 1 liter of loose broth to cook the pasta; add hot water if necessary. Taste for salt and bring to a lively simmer.Remove the bay leaf and garlic from the chickpeas. Lift the chickpeas and vegetables into a bowl with a slotted spoon, leaving their cooking liquid in the pan. You need about 4¼ cups of loose broth to cook the pasta; add hot water if necessary. Taste for salt and bring to a lively simmer.
Add the unfried pasta to the chickpea broth and stir gently. Cook for about 3–5 minutes, until tender but still holding its shape. Return the chickpeas and vegetables, then fold in the fried tria and cook for another minute. Add a splash of hot water if the mixture becomes stiff. Finish with black pepper and serve at once.Add the unfried pasta to the chickpea broth and stir gently. Cook for about 3–5 minutes, until tender but still holding its shape. Return the chickpeas and vegetables, then fold in the fried tria and cook for another minute. Add a splash of hot water if the mixture becomes stiff. Finish with black pepper and serve at once.