Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Dried chickpeas
- Carrots , diced finely
- Onions , diced finely
- Celery , diced finely
- Barley flour
- Hard durum wheat flour
- Salt
- Chilli peppers
- Parsley , diced
- Bay leaves
- Oil
Directions
Soak the chickpeas overnight.
Drain the chickpeas and add to a large pot with fresh water. Add the vegetables, bay leaves, and salt, then simmer until tender.
Meanwhile, make the pasta, by adding roughly 30% barley flour to the 70% hard durum wheat flour and water until you reach a pasta consistency. Roll out into thin ribbons, several times thicker than egg pasta allows. Dry for a few hours.
Take a third of the pasta and fry in small batches in extra virgin olive oil.
Regulate water, bring the chickpeas to a boil again, and add the raw pasta.
Cook until tender (around 3 minutes). Add fried pasta, the diced parsley and a good glug of raw oil.
Serve in bowls.
Medium Difficulty recipes
Italian recipes
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